This Quinoa Chickpea Salad is fresh and light with sweet cranberries, crisp kale, and the crunch of almonds and pepitas. This naturally vegan and gluten-free salad is perfect as a nutrient-dense side dish for any meal or party.
I love a good fall salad. And this quinoa salad with cranberries is no exception.
This salad is heartier than a traditional greens salad. It still has greens, but the quinoa is the true 'base' of the salad. So it's definitely more of a fall dish than a light summer salad.
And, of course, this quinoa chickpea salad is filled with nutrition.
Quinoa is an ancient grain with fiber and quite a bit of plant-based protein. Kale has plenty of vitamins and even more fiber. Chickpeas also pack a punch of fiber and protein. Then there's almonds and pepitas for some healthy fats.
Everything you want in a well-rounded, balanced salad!
Step 1. Cook the quinoa with 3 cups of water. Bring to a boil in a small pot, then cover and cook on low for 20 minutes. Let cool.
Step 2. Meanwhile, chop the kale. Massage for a few minutes until it softens.
Step 3. In a small bowl whisk together the balsamic vinegar, dijon mustard, salt and pepper.
Step 4. Add the quinoa, kale, chickpeas, cranberries, almonds, pepitas, and dressing to a large bowl. Toss to combine.
Thank you God for this fall salad. Thank you for foods that nourish our bodies and celebrate the harvest of the season. Amen.
Looking for more fall salads? Try these next:
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This Quinoa Chickpea Salad is fresh and light with sweet cranberries, crisp kale, and the crunch of almonds and pepitas. This naturally vegan and gluten-free salad is perfect as a nutrient-dense side dish for any meal or party.
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