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Balsamic Kale and Quinoa with chickpeas in bowl

Baked Kale Salad with Crispy Quinoa and Chickpeas

Experience a burst of flavors with Baked Kale Salad, featuring crispy quinoa, seasoned chickpeas, and a tangy balsamic dressing. A wholesome and delightful addition to your menu.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main, Main Course, Salad
Cuisine American, European, Italian
Servings 4 people

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

Notes

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 300g | Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 200mg | Potassium: 500mg | Fiber: 8g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 50mg | Calcium: 50mg | Iron: 3mg
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