American Cuisine, Italian Cuisine, Lunch, Main Dishes, Salads
Baked Kale Salad with Crispy Quinoa and Chickpeas
Baked Kale Salad is a delightful and nutritious dish that brings together the earthy flavors of quinoa, the crunch of chickpeas, and the vibrant freshness of kale. This easy-to-make recipe is a perfect blend of textures and tastes, making it a versatile addition to your menu.
Ingredients & Substitutions
Quinoa
- 2 cups veg broth or water
- 1 ¼ cups dry quinoa
- Olive oil to drizzle
Balsamic Dressing
- ¼ cup extra virgin olive oil
- 3 tbsp thick balsamic vinegar
- ½ tsp dijon mustard
- 1 tbsp maple syrup (reduce or remove if you like it less sweet)
- Salt & pepper to taste
Chickpeas
- 1 19oz can rinsed and drained chickpeas
- 1 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 2 tsp Italian seasoning
Kale
- 1 large head kale
- ½ tbsp olive oil
Toppings
- ¼ cup almond slivers
- Vegan parmesan cheese
Helpful Tools
To make this recipe, you’ll need:
- Baking sheets
- Parchment paper
- Mason jar for dressing
How To Make This Recipe
Start by cooking quinoa according to package instructions. Use vegetable broth for added flavor.
Pre-heat oven to 450 degrees.
Cut washed and dried kale into bite-sized pieces and massage with olive oil.
Toss chickpeas with olive oil, garlic powder, and Italian seasoning on a baking sheet.
Place kale on the same sheet pan, keeping ingredients separate.
Drizzle cooked quinoa with olive oil, toss to combine, and spread on a baking sheet.
Roast both sheets at 450 for 10-12 minutes, checking the kale for crispiness.
Remove kale, set aside, and continue roasting chickpeas and quinoa until crispy.
Prepare the dressing by combining olive oil, balsamic, dijon, maple syrup, salt, and pepper in a mason jar.
Toss cooked kale, crispy quinoa, chickpeas, and dressing in a salad bowl.
Top with slivered almonds and vegan parmesan. Serve and enjoy!
Tips & Tricks
- Massage kale well for improved texture.
- Use vegetable broth for quinoa for enhanced flavor.
- Monitor chickpeas and quinoa for desired crispiness.
- Customize sweetness in dressing according to taste.
FAQs
Yes, but balsamic adds a unique depth of flavor.
Yes, make sure to rinse and drain them thoroughly.
Refrigerate for up to 2 days for optimal freshness.
Baked Kale Salad with Crispy Quinoa and Chickpeas
Ingredients
Quinoa
- 2 cups veg broth or water
- 1 ¼ cups dry quinoa
- olive oil to drizzle
Balsamic Dressing
- ¼ cup extra virgin olive oil
- 3 tbsp thick balsamic vinegar
- ½ tsp dijon mustard
- 1 tbsp maple syrup (reduce or remove if you like it less sweet)
- salt & pepper to taste
Chickpeas
- 1 19oz can rinsed and drained chickpeas
- 1 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 2 tsp Italian seasoning
Kale
- 1 large head kale
- ½ tbsp olive oil
Toppings
- ¼ cup almond slivers
- vegan parmesan cheese
Instructions
- Start by cooking quinoa according to package instructions. Cook quinoa with vegetable broth instead of water for more flavour.
- Pre-heat oven to 450 degrees.
- Cut washed and dried kale into bite sized pieces and massage for 1 minute with a little olive oil.
- Add chickpeas onto a large baking sheet with parchment paper, and toss with olive oil, garlic powder, and Italian seasoning. Move to one side of the sheet pan.
- Add kale to the same sheet pan as the chickpeas on its own side. Spread everything out evenly.
- Add the cooked quinoa to a separate baking sheet, and drizzle with olive oil. Toss to combine.
- Add both baking sheets into the oven and roast at 450 for 10-12 minutes. Check on the kale to see that it's lightly crisp. If it needs a few more minutes, toss it and place back into the oven.
- Once the kale is done, remove the kale and set aside. Spread the chickpeas evenly over the baking sheet and place back in the oven.
- Toss the quinoa and chickpeas a few times to ensure they crisp up evenly. Continue roasting the quinoa and chickpeas until they are nice and crispy. This should be around another 15-20 minutes. Keep an eye on them to ensure they are crispy, but not burnt. Taste the quinoa as you stir it to see if it's crisp enough for your liking.
- Meanwhile make the dressing by adding olive oil, balsamic, dijon, maple syrup salt and pepper to a mason jar and shaking to combine.
- Add cooked kale, crispy quinoa, chickpeas, and dressing to a large salad bowl and toss to combine. Top with slivered almonds and vegan parmesan cheese. Serve, and enjoy!
Video
Conclusion: Baked Kale Salad with Crispy Quinoa and Chickpeas
Baked Kale Salad is a culinary delight, offering a nutritious and flavorsome experience. Easy to make and versatile, it’s a must-try for anyone seeking a wholesome and tasty meal.
Wow this salad is delicious and next level absolutely LOVE the balsamic dressing that goes on this so fresh filling and tasty!
Thanks so much Christine so happy you loved it!
What a tasty recipe it was quite a few steps but so worth it. It’s such a nice blend or flavours
I’m thrilled to hear that you found the recipe tasty and worth the effort! The blend of flavors can indeed make a dish special. If you have any questions or if there’s a specific type of recipe you’d like to explore, feel free to let me know. Happy cooking! 😊🍽️
Yum SO many delicious flavours and layers with this salad. The oven cooked kale chickpea and quinoa was amazing. Worth the effort. 10/10
Delighted to hear you enjoyed the layers of flavors in the salad!
Delicious salad one of the best ones I have made in a LONG time! I have told multiple friends about your blog thank you 😊
I’m so glad to hear that you loved the salad! Thank you for sharing the word about my blog with your friends – that means a lot to me.
This is a very delicious salad. Easy to make and very refreshing. I enjoyed making it and enjoyed eating it. Thank you for those wonderful recipes. I will sure try it again.