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Side dishe for 6

Kale Chickpea Salad

Kale, chickpeas, tomatoes, quinoa, feta, and pepitas are tossed with lemon, garlic, oil, and vinegar.

$1.31per serving $
30 minstart to table
6servings

AmericanVegetarianBudgetSide dishesLunchesSpringSummer

Ingredients

  • 1/2 cup dry quinoa
  • 3/4 cup water
  • 2 1/2 cups chopped kale
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 cup cherry tomatoes
  • 3/7 cup finely chopped red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pepitas
  • 1 1/2 lemons
  • 3 tbsp avocado oil
  • 1 tsp white wine vinegar
  • 1 clove garlic
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/8 tsp dried dill (optional)

Steps

  1. Rinse the quinoa, combine it with water in a small saucepan, and bring it to a boil.
  2. Cover the saucepan, reduce the heat to low, and simmer the quinoa for 15 minutes.
  3. Rest the quinoa for 5 minutes, then fluff it with a fork and cool it.
  4. Whisk lemon juice, avocado oil, vinegar, garlic, salt, pepper, and dill in a large bowl.
  5. Add the kale, chickpeas, tomatoes, red onion, quinoa, feta, and pepitas, then toss with the dressing.

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