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Lemony Quinoa Kale Salad with Crispy Chickpeas

by trends July 15, 2025, 10:15 am 1.8k Views

Superior photo of a bowl of our Quinoa Lemony Collized Salad with crispy chickpea recipe

Simple methods and great flavor collide in this salad of quinoa lemon collized with crunchy chickpeas! It is tasty and sweet, full of crunch, and full With healthy ingredients. With a minimal kitchen required, it is the perfect food for the summer or a fast meal preparation session.

Fair 10 ingredients and 30 minutes Stand between you and this satisfactory, tasty and healthy food!

Kale, bread, quinoa, chickpeas, sun -dried tomatoes, goat cheese, olive oil, sunflower seeds, lemon, maple syrup, black pepper, mustard and salt

How to do this quinoa lemon collized salad

This quinoa collized salad joins Some simple steps that flow without problems:

Sun -dried tomato soaking In hot water if they are especially dry and hard. This step softens them, adding sour and tender bites to their salad. If they use sun -dried tomatoes that are already soft (such as sun -dried tomatoes packed in oil), you can omit soaking!
Prepare quinoa – You can cook your quinoa on the stove or instant pot. We love using the snapshot to facilitate, especially in the summer, since it avoids heating the kitchen. In addition, with just a touch of button, produce perfect spongy quinoa every time!
Bake chickpeas (And homemade crutons, if you wish!) – The chickpeas (and torn bread) are thrown with oil, salt and pepper, then bake until they are crispy. Not only do fiber and proteins add to this salad, but the crispy and crispy elements in a salad are the best!
Prepare lemon maps vinaigrette – Limo juice freshly squeezed, olive oil, maple syrup, dijon mustard and salt and pepper. It is light, bright, tasty and equally lemon and sweet!
Massage – Your curly collar gets a spa day, but the benefits are for you! Massaging the curly in the lemon vinaigrette eliminates bitterness, makes it tender (read: easier to chew and digest) and infuses with sour taste.
Combine Their lemon massage the collocated chicks, homemade crutons, sun -dried tomatoes (or kalamata olives), sunflower seeds and, optionally, a little goat cheese (try our vegan goat cheese recipe for a vegan/without dairy option). With or without goat cheese, the result is a texture and flavor party!

What to serve with this quinoa collized salad

While this collty collar salad is abundant and satisfactory on its own thanks to chickpeas, crutons and quinoa, it would also be incredible as an accompaniment with its favorite protein. Our 30 -minute easy marinated grid chicken would combine wonderfully, or could use the same marinated method and roasted with tofu, tempeh or a white fish such as cod or halibut.

Foreground photo of crispy chickpeas and homemade crutons on a baking tray

Can this salad be done in advance?

Yeah! Although it is better when it is fresh, this salad remains surprisingly well for a couple of days stored in the refrigerator. To keep the crutons and chickpeas as crispy as possible, let them cool completely and store at room temperature to just before serving.

Using a fork and a spoon to throw a bowl of sun -dried tomatoes, quinoa, sunflower seeds, goat cheese and curly massage

We believe you will love this salad! Is:

Sweet
Spicy
Lemony
Crunchy
Healthy
Fast and easy
Satisfying
And it makes you want to return for more!

Dishes of our Quinoa Lemony Collized Salad Recipe next to a bowl of crispy chickpeas

More curly collar salads that you will love:

If you try this recipe, let us know! Leave a comment, qualify and do not forget to label a photo @Minimalist baker On Instagram. Health, friends!

Fork with a bite of quinua quinoa collized salad with crunchy chickpeas

Preparation time 10 minutes

Cooking time 20 minutes

Total time 30 minutes

Portions 3 (Input portions // or double as a side)

Course Input, salad, side

Kitchen No dairy (optional), gluten without (optional), vegan (optional)

Frezer Friendly No

Is it maintained? 2 days

SALAD

1/4 cup Sun -dried chopped tomatoes (or Kalamata olives)
1 ½ Cups cooked quinoa
4 cups packed freely chopped curly collar (1 Small performance ~ 4 cups or 100 g)
1/4 cup Sunflower seeds (We like roast without salt)
1/4 cup It collapses with goat cheese (optional // vegan/dairy as necessary)

Crispy chickpeas

1 (15 oz.) Can chickpeas, drained and rinsed
1 ½ Tablespoon olive oil (or avocado oil)
1/4 TSP each Marine salt and black pepper

Crutones optional

2 Cups Resistant day of one day, torn into ~ 1 inch pieces (Like the mother mass // if it is gluten free, use bread or gluten -free bread)
1 teaspoonful avocado oil (or olive oil)
1 healthy pinch each Marine salt and black pepper

BANDAGE

23 Tablespoon lemon juice (freshly squeezed)
2 Tablespoon olive oil
1-1 ½ Tablespoon maple syrup
1/2 teaspoonful Dijon Mustard
1 pinch each Marine salt and black pepper

Preheat the oven at 425 degrees F (218 C) and align a large baking tray with scroll paper. If they use sun-dried tomatoes that are hard/dry, soak in hot water for 5-10 minutes, then drain.
Meanwhile, if you still have no cooked quinoa, prepare at this time (the stove instructions follow, or you can do it in the snapshot). In a small saucepan, combine 1/2 cup of dry quinoa and 1 cup of water (1/2 cup of dried quinoa performance of ~ 1 ½ cups cooked // Set the amount if it alters the default number of portions). Boil over medium-high heat. Once boiling, reduce the fire over low heat, cover and continue cooking for ~ 15-18 minutes or until the water is absorbed and the quinoa is spongy (the small “ray” queues “of quinoa must be visible). Remove from heat and reserve (covered) while performing the salad. Quinoa will get even more spongy as you feel!
Add the drained chickpeas, rinsed and completely dry to the baking tray (neckline to the side if you plan to make the crutons). Then mix with oil, salt and pepper.
Bake for 15-20 minutes or until they are slightly crispy and gold. If you make the croutons, add the bread to the other half of the baking tray around the 8 -minute mark and mix with oil, salt and pepper. Croutons must bake for a total of 7-10 minutes, or until they are slightly golden and crispy. Remove the pan from the oven and reserve (both crutons and chickpeas will get crispy as they cool).
At a large mixture bowl, combine lemon juice, olive oil, maple syrup, dijón, salt and pepper. Beat to combine. Try and adjust the flavors as necessary, adding more lemon for acidity, Arce syrup for sweetness and salt and/or pepper for flavor. Then add the chopped collized and massage in the dressing for a few minutes to soften the curly and eliminate some bitterness.
Add the cooked quinoa, the dried sun to the sun or the Kalamata olives, the sunflower seeds and the goat cheese (optional). Mix to combine. Once the chickpeas and the (optional) crutons have cooled slightly, add them to the salad and stir to distribute. Enjoy!
Store the refrigerated leftovers in a hermetic container for up to 2 days. If you do not consume the salad immediately, we suggest storing the chickpeas and crutons separately at room temperature until just before helping to maintain your crispy.

*Nutritional information is an approximate estimation calculated without optional ingredients.

Service: 1 Serve without crutons or cheese Calories: 474 Carbohydrates: 51.4 gram Protein: 13.9 gram Fat: 25.8 gram Saturated fat: 3.2 gram Polyunsaturated fat: 7.2 gram Monounsaturated fat: 13.5 gram Trans fat: 0 gram Cholesterol: 0 mg Sodium: 1013 mg Potassium: 819 mg Fiber: 11 gram Sugar: 12.2 gram Vitamin A: 290 IU Vitamin C: 39 mg Calcium: 159 mg Iron: 4.1 mg