Meal prep is all about making your life easier, and this Kale Quinoa Salad with Chickpeas and Creamy Dijon Tahini Dressing is the perfect addition to your weekly routine. This salad is healthy, packed with protein, and full of flavor that gets better as it sits in the fridge, making it ideal for meal prepping. Whether you’re vegan or just looking for a nutrient-dense meal, this salad has got you covered.
You can view my full collection of plant-based meal prep recipes here.
The Perfect Salad for Meal Prep
If you’re someone who’s always on the go but still wants to eat healthily, this salad is a meal prep dream. It’s easy to make, stores well, and packs a nutritional punch. Plus, the flavors blend beautifully over time, so every bite is even more flavorful.
Why This Salad Is Packed with Nutrients
Kale – The Ultimate Superfood
Kale is a dark leafy green that’s brimming with vitamins A, C, and K. It’s also rich in antioxidants and anti-inflammatory compounds, which can help support your immune system.
Quinoa – Protein-Packed Grain
Quinoa is a gluten-free grain and a complete protein source, meaning it contains all nine essential amino acids. It’s perfect for keeping you full and satisfied.
Chickpeas – A Fiber-Rich Protein Source
Chickpeas, also known as garbanzo beans, are a great source of plant-based protein and fiber, which helps with digestion and keeps you feeling full for longer.
Creamy Dijon Tahini Dressing – Flavor with a Twist
This dressing is the perfect balance of tangy and creamy, thanks to the combination of dijon mustard and tahini. It’s not only delicious but also adds a healthy dose of fats and protein.
Ingredients & Substitutions
Kale
This recipe uses kale as the base, but you can easily swap it with spinach or mixed greens if you prefer a milder flavor.
Quinoa
Quinoa is a fantastic base for this salad, but feel free to substitute with couscous, farro, or brown rice.
Chickpeas
Chickpeas add a lovely crunch when crisped, but if you’re not a fan, you can swap them out for roasted tofu or even crispy tempeh.
Dijon Tahini Dressing
This creamy dressing brings the salad together, but if you don’t have tahini, almond butter or sunflower seed butter can be a great alternative.
Helpful Tools
Tools to Prepare the Quinoa
You’ll need a small saucepan with a lid to cook the quinoa according to package instructions.
Tools for Crisping the Chickpeas
A non-stick skillet or cast-iron pan works best for crisping the chickpeas to perfection.
Tools for the Dressing
Use a whisk or an immersion blender to combine the dressing ingredients smoothly.
Tools for Salad Assembly
Having meal prep containers or mason jars makes storing this salad super easy.
How to Make This Kale Quinoa Salad With Chickpeas and Creamy Dijon Tahini Dressing Meal Prep Recipe
Step 1: Prepare the Quinoa
Start by preparing the quinoa according to the package instructions. Once cooked, let it cool before adding it to your meal prep containers.
Step 2: Crisp the Chickpeas
In a skillet over medium heat, cook the chickpeas with olive oil until they’re browned and crispy. This should take about 5-6 minutes. Reduce the heat and add garlic powder, Italian seasoning, hot chili powder, sesame seeds, and salt and pepper. Mix well and set aside.
Step 3: Make the Dijon Tahini Dressing
Combine tahini, dijon mustard, yellow mustard, lemon juice, maple syrup, salt, and pepper in a small bowl. Whisk together, adding water to thin it out as needed.
Step 4: Massage the Kale
Wash and dry the kale, then chop it into bite-sized pieces. Massage the kale with a drizzle of olive oil to reduce bitterness and make it tender.
Step 5: Assemble the Salad
In meal prep containers or mason jars, layer the salad starting with the Dijon Tahini Dressing at the bottom, followed by the quinoa, kale, and finally the crispy chickpeas on top. Store in the fridge, and when you’re ready to eat, shake and enjoy!
Tips & Tricks
How to Keep the Kale Fresh
Massage the kale with olive oil to make it softer and keep it fresh longer. This step also helps to remove some of the bitterness from the raw kale.
Storing Your Salad for Meal Prep
Store the salad in separate containers or jars, with the dressing at the bottom, to prevent the kale from getting soggy.
Adding Other Veggies for Extra Flavor
You can add roasted sweet potatoes, bell peppers, or avocado to give this salad even more flavor and nutrients.
FAQs
This salad can last up to 4 days in the fridge when stored in airtight containers.
Yes, feel free to substitute quinoa with grains like couscous, farro, or even brown rice.
Yes, but crisping the chickpeas adds a nice crunch and flavor that’s worth the extra step.
To thin the dressing, add water gradually. If you want a thicker consistency, reduce the amount of water.
Kale Quinoa Salad With Chickpeas and Creamy Dijon Tahini Dressing Meal Prep
Ingredients
Crispy Chickpeas
- 1 19oz can chickpeas, rinsed and drained
- 1-2 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- 1 tsp hot chili powder (optional)
- 1 tsp garlic powder
- 4 tbsp sesame seeds
- salt and pepper to taste
Maple Dijon Tahini Dressing
- ¼ cup tahini
- 1 tbsp dijon mustard
- 1 tbsp yellow mustard
- 1 tbsp lemon juice
- 2 tbsp maple syrup (or vegan honey)
- salt and pepper to taste
- water to thin as needed
Salad
- 1 large head of kale
- ¾ cup dry quinoa and water according to package instructions
Instructions
Quinoa
- Start by preparing the quinoa according to package instructions and allow it to cool before adding to the meal prep containers.
Crispy Chickpeas
- Next, add the chickpeas to a pan on medium heat with olive oil. Cook until they are lightly browned and crisp. This should take about 5-6 mins.
- Once the chickpeas are cooked reduce heat and add, garlic powder, hot chili powder, Italian seasoning, sesame seeds, and salt and pepper to taste. Mix them up and set aside.
Tahini Dijon Dressing
- Prepare the dressing by adding tahini, mustard, dijon, lemon juice, maple syrup, salt and pepper to a small bowl and either whisking or blending to combine.
- Add water as needed to thin out the consistency. (This dressing does thicken up in the fridge.)
Salad
- Wash and dry the kale, then chop into small bite-sized pieces. Massage the kale with a drizzle of olive oil to remove the bitterness.
- Toss the kale in with the tahini dressing to combine. Don't worry, it stays fresh all week! In the photos I didn't toss it ahead of time and it was a little dry so I highly recommend tossing the kale in the dressing ahead of time.
- Assemble the jars by adding the the cooked quinoa, kale, then crispy chickpeas. Store in the fridge until ready to eat and enjoy!
Notes
Nutrition
Conclusion
This Kale Quinoa Salad with Chickpeas and Creamy Dijon Tahini Dressing is the perfect make-ahead meal that’s both delicious and nutritious. The combination of flavors and textures makes it exciting to eat, while the simple ingredients make it easy to prepare. Whether you’re prepping for a week of lunches or need a quick dinner, this salad has you covered!
Loved this meal prep! Very tasting and filling
Thank you so much I’m so happy you loved the meal prep!
Tahini dressing was fire!! This was delicious 🤤
So happy you loved it! thank you so much 🙂
Made this last week and was super satisfied with the taste flavour and how nice and filling i felt. Going to try out a few more over the next few weeks!!
yayyy I’m so happy you loved it! I’ll keep putting out new vegan meal prep recipes every week! please let me know if you have any requests