Superfood Salad with Quinoa, Chickpea and Kale

Back in 2012, Forbes Magazine touted Quinoa as the “Super Grain of the Future.” Dating back 4,000 years ago, the Incas discovered that Quinoa was fit for human consumption. They called it “gold” for increasing the stamina of their warriors. I bet the Inca warriors would have loved this superfood salad featuring quinoa, chickpeas and kale with homemade Cilantro Dressing.

This superfood salad is vegan, gluten free and is easy to make in less than 30 minutes.

Superfood Salad with Quinoa, Chickpea and Kale

This salad is high in protein and fiber, which makes them can help lower your appetite by keeping you feeling good longer. It’s a great salad for people who want to avoid animal protein, but even if you are not vegan or vegetarian, it’s too delicious NOT to try.

What’s so Special about Quinoa?

Quinoa has many health benefits. In fact, it’s one of the most protein-rich foods we can eat. A complete protein, Quinoa contains all 9 essential amino acids.

Quinoa also contains 2x more fiber than most other grains. Fiber helps keep your system regular and is also know to reduce high blood pressure and the risk of diabetes.

Quinoa is good for you down to the cellular level. It contains high levels of manganese, which helps strengthen the mitochondria (or the powerhouse) of your cells. Cool, huh?

Related: Best Quinoa Bowl for a Healthy Diet

Do Chickpeas also have health benefits?

Whether you call them chickpeas or garbanzo beans, these babies do have helpful health benefits. They contain several important vitamins and minerals and are a good source of fiber and protein.

Chickpeas also have a low Glicemic Index which helps support healthy blood sugar control. This helps avoid a post-meal crash and sugar cravings.

Related: Taco Salad with Garbonzo & Black Beans

What about Kale? Tell me more!

Kale is one of the most nutrient dense foods there is. Loaded with powerful antioxidants, it’s also an excellent source of vitamin C. Eating this leafy green is an excellent way to increase the the nutrient content of your diet. Kale also has substances that can help reduce cholesterol.

Related: Quinoa Tabbouleh Salad

How to Make this Superfood Salad

Salad Ingredients:

• 1 cup dry quinoa (any variety)
• 1 cup cooked chickpeas
• ½ bunch kale
• 1 cup grated carrot (one large)
• ½-1 cup minced red onion (depending how much you like onion)
• 1 tbsp olive oil

Dressing ingredients:

• ½ cup fresh cilantro leaves
• 1 tbsp fresh oregano leaves
• 4 tbsp olive oil
• 3 tbsp lemon juice
• ½ tsp ground cumin
• ½ tsp ground pepper
• ¼ tsp sea salt

Dressing Instructions:

Mince cilantro and oregano finely. Whisk with all remaining ingredients.

Superfood salad Instructions:

Cook quinoa according to package directions.

Prepare vegetables:

• Mince onion and grate carrot. Wash and dry kale. Remove large stems with a paring knife or by pulling along the stem from the base to the tip.
• Slice baby kale into thin ¼” strips cross-wise.
• Heat oil in a pan over med-low heat. Add chickpeas and cook for 1 minute, stirring frequently.
• Combine cooked quinoa, chickpeas, and prepared vegetables. Toss with dressing.

Serves well warm or will keep in the fridge for 2-3 days.

5 from 3 votes

Print

Superfood Salad with Quinoa, Chickpeas & Kale

This salad is chock full of superfoods that will not only benefit your health, but delight your tastebuds. It's vegan, gluten-free and easy to make.

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword chickpea, kale, quinoa pasta

Servings 4

Ingredients

Salad

• 1 cup dry quinoa any variety
• 1 cup cooked chickpeas
• ½ bunch kale
• 1 cup grated carrot one large
• ½-1 cup minced red onion depending how much you like onion
• 1 tbsp olive oil

Dressing

• 1/2 cup fresh cilantro leaves
• 1 tbsp fresh oregano leaves
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp ground pepper
• 1/4 tsp sea salt

Instructions

1. Mince cilantro and oregano finely. Whisk with all remaining ingredients.
2. Cook quinoa according to package directions.
3. Prepare vegetables:
4. Mince onion and grate carrot. Wash and dry kale. Remove large stems with a paring knife or by pulling along the stem from the base to the tip.
5. Slice kale into thin ¼” strips cross-wise.
6. Heat oil in a pan over med-low heat. Add chickpeas and cook for 1 minute, stirring frequently.
7. Combine cooked quinoa, chickpeas, and prepared vegetables. Toss with dressing.

Recipe Notes

Serves well warm or will keep in the fridge for 2-3 days

Sharing is caring!