Ingredients
- 1 can chickpeas (15 oz)
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ cup quinoa
- 1 cup vegetable broth
- 5 oz kale, rinsed, stems removed, finely chopped
- ½ cup red onion, diced
- ½ cup English cucumber, diced
- ⅓ cup slivered almonds*
- ⅓ cup dried cranberries
- 1 cup red apple** cubed, about one large apple
- ½ cup feta
- 1 sliced lemon for serving, (optional)***
Lemon Dijon Dressing
- 2 tablespoon fresh lemon juice
- 2 tablespoon apple cider vinegar
- 2 tablespoon light olive oil****
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon dijon mustard
- ¼ teaspoon fine sea salt
Instructions
Roasted Chickpeas
- Preheat the oven to 375° F and line a baking sheet with parchment paper.
- Rinse off the chickpeas (15 oz can) and pat them dry with a paper towel. You can peel off the skins to make them more crunchy, but not necessary.
- In a bowl, toss the chickpeas with the olive oil (1 Tbsp), paprika (½ tsp), garlic powder (½ tsp), and sea salt (½ tsp).
- Spread the coated chickpeas on the baking sheet in a single layer. Bake for 30 minutes or until crispy.
Quinoa
- Rinse the quinoa (½ cup) in a strainer and shake out the extra water.
- Add the quinoa to a sauce pan along with the vegetable broth (1 cup) and turn the heat on high.
- Once at a rolling boil, turn the heat down to simmer and cover the quinoa with a lid. Cook for 20 minutes, or until all of the liquid is absorbed.
Salad Assembly
- Add the finely chopped quinoa (5 oz), diced red onion (½ cup), diced cucumber (½ cup), slivered almonds (⅓ cup), dried cranberries (⅓ cup), cubed apple (1 cup), and feta cheese (½ cup) to a large bowl. Once the quinoa and chickpeas are done cooking and have cooled, add them. Mix well.
Dressing
- Whisk together the lemon juice (1 Tbsp), apple cider vinegar (2 Tbsp), olive oil (2 Tbsp), honey (1 Tbsp), minced garlic (1 tsp), dijon mustard (1 tsp), and salt (¼ tsp) in a small bowl.
- Pour into the salad and mix well.
- You can serve with additional lemon slices if you'd like to add some more lemon flavor. Enjoy!
Notes
*You can use slivered or sliced almonds here.
**I like using honeycrisp apples, but use any kind of red apple you like.
***Squeezing some extra lemon before serving is a delicious addition, but completely optional.
****Light olive oil has a more subtle flavor, which goes well with this dressing. But if all you have is normal olive oil, that works too.