Lemony Quinoa Kale Salad with Crispy Chickpeas

A refreshing culinary experience harmonizing the contrasting textures of tender kale leaves with crispy chickpeas and airy quinoa, all dressed in a refined lemon-maple vinaigrette. Toasted sunflower seeds and accents of goat cheese offer a rich depth of flavor, presenting a vibrant addition to any sophisticated table or a nourishing mid-day meal. The interplay between savory sun-dried tomatoes and maple sweetness ensures a perfectly balanced, light, yet satisfying finish.

Prep: 15 min
Servings: 4
Difficulty: Medium

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Instructions

Servings:4

1Heat an oven to 218°C and place a large baking tray with baking paper.
2If using hard/dry dried tomatoes, soak in hot water for 5-10 minutes then drain.
3Cook the quinoa if it is not cooked: in a small pot, combine 120 ml of dry quinoa and 240 ml of water. Bring to a boil, then lower the flame, cover and cook for 15-18 minutes until the quinoa is soft. Set aside covered.
4Sprinkle the filtered hummus on the baking sheet, mix with oil, salt and pepper and bake for 15-20 minutes until the hummus is crispy and golden.
5For the croutons, add the torn bread to the pan after 8 minutes and bake for another 7-10 minutes until the bread is browned.
6In a large bowl, whisk together the lemon juice, olive oil, maple syrup, mustard, salt and pepper. Adjust the flavors as needed.
7Massage the chopped kale in the sauce for a few minutes to soften it.
8Add the cooked quinoa, dried tomatoes or olives, sunflower seeds and goat cheese (if using). mix well.
9After the hummus and croutons have cooled, add them to the salad and mix gently.
10Serve immediately or keep leftovers in an airtight container for up to 2 days, when the hummus and croutons are kept separately until serving.

Ingredients

1/4 cup chopped sun-dried tomatoes or Kalamata olives, 1 1/2 cups cooked quinoa, 14 oz chopped kale, 1 oz sunflower seeds, 1 oz crumbled goat cheese (optional), 15 oz can chickpeas, 1 1/2 tbsp olive oil or avocado oil, 1/2 tsp sea salt, 1/2 tsp black pepper, 1 cup torn day-old bread, 1 tsp avocado oil or olive oil, pinch of salt and black pepper, 2-3 tbsp fresh lemon juice, 2 tbsp olive oil, 1-1 1/2 tbsp maple syrup, 1/2 tsp Dijon mustard, pinch of salt and black pepper

Nutrition

Calories: 632
Protein: 19.9g
Carbs: 89.6g
Sugar: 13.3g

Chef tips

For a vegan option, substitute goat cheese with tofu. Add roasted nuts for extra crunch.

Nutrition

Calories: 632
Protein: 19.9g
Carbs: 89.6g
Sugar: 13.3g

Chef tips

For a vegan option, substitute goat cheese with tofu. Add roasted nuts for extra crunch.

Culinary reasoning

A refreshing culinary experience harmonizing the contrasting textures of tender kale leaves with crispy chickpeas and airy quinoa, all dressed in a refined lemon-maple vinaigrette. Toasted sunflower seeds and accents of goat cheese offer a rich depth of flavor, presenting a vibrant addition to any sophisticated table or a nourishing mid-day meal. The interplay between savory sun-dried tomatoes and maple sweetness ensures a perfectly balanced, light, yet satisfying finish.

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