Description

A vibrant and nutritious Kale Quinoa Chickpea Salad featuring fresh kale, fluffy quinoa, protein-rich chickpeas, and creamy shredded mozzarella cheese (vegetal). This quick and easy salad balances earthy, nutty, and fresh flavors in a versatile dish perfect for lunch, dinner, or meal prep.

Ingredients

Scale

Salad Base

4 cups fresh kale leaves, washed and chopped (stems removed)
1 cup quinoa, rinsed
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
½ cup cucumber, diced
⅓ cup red onion, thinly sliced
½ cup shredded mozzarella cheese (vegetal)

Dressing

3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Salt, to taste
Black pepper, to taste

Optional Garnishes

Fresh parsley or cilantro, chopped
Toasted almonds or pumpkin seeds
Avocado slices or tahini drizzle (for vegan alternative)
Pinch of smoked paprika or chili flakes (optional)

Instructions

Prepare the quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Cook according to package instructions, usually by simmering in 2 cups of water for about 15 minutes until the water is absorbed and the quinoa is fluffy. Let it cool slightly before using.
Massage the kale: Wash and dry 4 cups of kale leaves, remove the tough stems, and chop into bite-sized pieces. Massage kale gently with a pinch of salt and 1 teaspoon of olive oil for 2-3 minutes until tender and darker in color, reducing bitterness.
Combine salad ingredients: In a large bowl, mix the massaged kale with drained chickpeas, cooled quinoa, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss gently to combine all ingredients evenly.
Add shredded mozzarella cheese (vegetal): Sprinkle ½ cup of shredded mozzarella cheese (vegetal) over the salad and fold it in carefully to maintain the creamy texture.
Dress and season: Whisk together fresh lemon juice, extra virgin olive oil, salt, and black pepper to taste. Pour over the salad and toss gently until everything is well coated with the bright, zesty dressing.

Notes

Rinse quinoa well to remove saponins and avoid bitterness.
Massage kale to soften its texture and enhance digestibility.
Allow quinoa to cool before mixing to keep the salad from becoming soggy.
Use fresh lemon juice for a brighter flavor than bottled.
Chill the salad for at least 30 minutes before serving to meld flavors.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 320
Sugar: 4g
Sodium: 180mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 9g
Protein: 13g
Cholesterol: 5mg

Keywords: kale salad, quinoa salad, chickpea salad, vegan option, gluten free, healthy salad, easy lunch, nutritious meal