This Kale Chickpea Quinoa Salad is one of those meals I make on repeat as a dietitian because it’s nourishing, filling, and genuinely satisfying! It’s a warm salad made with fluffy quinoa, roasted broccoli, softened kale, and crispy chickpeas. Everything is tossed in a bright, creamy lemon tahini dressing.
As a dietitian, I love having a few plant-based options to fall back on when I'm craving something super nourishing and rich in fiber that also just makes me feel great while I'm eating it (and after!). And a bowl like my glow bowl with sweet potatoes or a quinoa salad like this kale chickpea quinoa salad are some of my favorites.
You get plant-based protein from the quinoa and chickpeas, healthy fats from tahini and olive oil, and plenty of fiber + micronutrients from kale and veggies. Even better, it’s easy to pull together. The quinoa cooks on the stovetop while the broccoli and chickpeas roast in the oven. A simple, realistic meal for busy weeknights when you still want something wholesome and flavorful.
I make this salad for lunch or dinner and use the components in my scrambled eggs the next morning too. I hope you enjoy this one as much as I do! If you like this recipe, you may also enjoy my Glow Bowl with Tahini Yogurt Sauce, Kale Harvest Salad, White Bean Kale Salad with Avocado, or Quinoa & Salmon Salad.
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Key Ingredient Notes and Substitution Ideas
This Kale Quinoa Chickpea Salad is made with simple ingredients. Below are some notes. Check the printable recipe card at the bottom for measurements.
Base Salad Ingredients
- Kale - I use curly kale leaves. If you want, you can use dinosaur kale or lacinato kale (Tuscan kale). Chopping kale finely and massaging it with some lemon juice and salt makes a big difference in the texture. It's worth the time it takes to soften it, especially in a recipe like this where you're using raw instead of cooked kale.
- Quinoa - I use white quinoa typically, but use your favorite variety of quinoa - white, red, black, or tricolor quinoa. Quinoa is technically a seed and has a nutty flavor, but it's classified as a whole grain. It contains fiber, zinc, folate, and plant protein. In fact, quinoa a is a complete protein which means it contains all 9 essential amino acids.
- Vegetable Broth - cooking the quinoa in low sodium vegetable broth adds more flavor than water.
- Chickpeas - I like to add chickpeas to this salad for more plant-protein and fiber. The chickpeas are roasted with seasonings to add tons of flavor. Chickpeas are also called garbanzo beans so look for either name.
- Broccoli - broccoli is a cruciferous vegetable that provides dietary fiber, vitamin C, and potassium. When roasted in olive oil and seasonings, it has so much flavor!
- Parmesan Cheese - optional to add more flavor and protein. I suggest using shaved parmesan because grated or shredded will get lost in the salad. Other cheese options that work well are feta cheese or goat cheese.
- Extra-Virgin Olive Oil - olive oil is perfect to coat the broccoli and chickpeas in before adding the seasonings to help them crisp up in the oven and retain moisture. Avocado oil works too.
- Seasonings - a blend of smoked paprika, cumin, and garlic powder add tons of flavor to the roasted chickpeas and broccoli.
- Kosher Salt & Black Pepper - to tie everything together.
Lemon Tahini Dressing Ingredients
- Tahini - creamy tahini is a a paste made from sesame seeds and it makes for a delicious dressing base that holds up well to the quinoa and kale in this salad and adds healthy fats.
- Lemon Juice - fresh lemon juice adds acidity to balance the tahini and sweetness of the maple syrup, and the citric acid in lemon juice also acts as a natural preservative. Plus, it contains vitamin C which is important for your immune health.
- Maple Syrup - to add a hint of sweetness.
- Dijon Mustard - dijon adds a bit more flavor and is a natural emulsifier to help the tahini and lemon juice combine.
- Garlic Clove - to add more flavor.
- Kosher Salt & Black Pepper - to tie all the flavors together.
How to Make a Kale Chickpea Quinoa Salad
Below are the directions for this recipe with some photos that I hope are helpful. The full recipe can be found at the bottom of this post.
- Step 1: Preheat oven to 425℉ (218°C). Line 2 large baking sheets with parchment paper sprayed with cooking spray for easy clean up, Chop the broccoli into florets. In a large mixing bowl, toss in olive oil and seasonings. Add it to one of the baking sheets in a single layer and roast for 20-25 minutes, tossing halfway through. When it's done, add a squeeze of lemon. When broccoli is done cooking, add a squeeze of lemon.
- Step 2: Drain, rinse, and dry the chickpeas. Toss to coat in olive oil & seasonings and add in a single layer to the second baking sheet. Roast in the preheated oven 20-25 minutes, tossing halfway through.
Step 3: While the broccoli and chickpeas roast, cook the quinoa. First rinse the dry quinoa under cold water using a fine mesh strainer. Then, add it to a small pot with the vegetable broth and bring it to a boil. Lower heat, cover, and simmer for 15 minutes. Remove from the heat and let it cool 5 minutes. Fluff it with a fork.
- Step 4: Chop the kale and add it to a bowl with a squeeze of lemon juice and pinch of salt. Massage kale with clean hands to soften it and set it aside.
Step 5: Make the dressing by blending the ingredients in a blender or food processor. Give it a taste and add more salt as needed.
Step 6: Assemble by adding everything including the chopped kale, crispy chickpeas and broccoli, cooked quinoa, and parmesan to a large bowl or salad serving dish. Add half the dressing right before serving and serve the remaining dressing on the side. If you're using this salad as a meal prep for the week, I suggest assembling it when you're ready to eat.
Hint: don't skip massaging the kale! It makes a big difference in the texture and softens it. This salad can be served at room temperature.
Dietitian Tip
My tip for making sure you get protein in a plant-based meal is to use a few different ingredients that contain protein. Here, we use chickpeas, quinoa, broccoli, kale, parmesan, and tahini, all of which contribute to the protein in this bowl. But it's important to remember that protein isn't the only important nutrient your body needs! This quinoa salad also provides vitamins and minerals, antioxidants, healthy fatty acids, and carbohydrates including fiber.
Video of How to Make a Kale Quinoa Chickpea Salad
Variations
The best part about making a kale quinoa salad at home is you can easily customize it to your taste! Below are some ideas.
- Mediterranean - this recipe leans toward Mediterranean flavors but if you want to add even more, roast cherry tomatoes and red bell peppers and add them in!
- Greek - give this salad a Greek flare by adding fresh vegetables like chopped cherry tomatoes, bell pepper, persian cucumbers, and crisp red onion. Add fresh herbs like fresh parsley or fresh mint and replace the feta with parmesan.
- Root Vegetables or Squash - add roasted root vegetables like carrots, sweet potatoes, or beets for more color and flavor. Butternut Squash or delicata squash are other great options.
- Add your favorite protein - the chickpeas, vegetables, parmesan, and quinoa add plant-protein. But if you want more protein, top it with an easy protein like rotisserie chicken.
- Add Nuts or Seeds - add sunflower seeds, sliced almonds, chopped pistachios, or pumpkin seeds for more texture and healthy fats.
- Change up the dressing - if you don't like tahini dressings, use a zesty dressing like balsamic vinegar dressing or, honey lemon dressing, or lemon maple vinaigrette.
- Sweeten it up - add chopped dates, dried cranberries, bite-sized pieces of apple or pomegranate arils to sweeten it up.
Equipment
You'll need 2 sturdy sheet pans for this recipe. I have Nordic Ware Naturals Half Sheet (set of 2) and use them multiple times a week. They don't warp like other sheet pans I've had and they cook things evenly every time. Grab them here.
Storage for Kale Chickpea Quinoa Salad
- Storage - store leftovers in the refrigerator in an airtight container for up to 3-4 days. I suggest storing the salad ingredients separately from the dressing so the salad doesn't get soggy. The dressing will stay good in the fridge for about 1 week.
- Meal Prep - cook the quinoa and roast the broccoli and chickpeas ahead of time. You can also prep your kale ahead of time and make the dressing in advance. Everything will be ready to go when you want to assemble the salad!
Expert Tips
- Be sure to dry the chickpeas and broccoli before coating them in the olive oil and seasonings.
- Spread both the broccoli and chickpeas in a single layer on the baking sheets to help them cook evenly.
- Don't skip the step of massaging the kale. It really makes a difference in the texture of the salad.
- Wait to add the dressing until right before serving the salad.
FAQ
While healthy means something different to everyone, this lemony quinoa kale salad in a nutrient-rich option. Kale contains several important nutrients including dietary fiber for gut health, plant protein, and several vitamins and minerals - calcium, iron, vitamins A, C, and K, and antioxidants. Several of the ingredients including quinoa and chickpeas provide plant-protein and dietary fiber to support a healthy gut. This recipe also contains important nutrients for brain health and heart-healthy fatty acids from the seeds, tahini, and olive oil in the dressing and calcium from the parmesan cheese.
One of the good things about this salad is that it's versatile. You could serve it as a main dish on it's own or add an additional protein source on top. Chicken, turkey meatballs, chicken sage meatballs, shrimp, steak or salmon would work here. If you want to keep it plant-based, add tofu. I even add the leftovers to my scrambled eggs in the morning!
Absolutely! I suggest giving it one more run-through with your knife if using pre-chopped kale.
Yes, this is a gluten-free salad.
Related
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Perfect for Pairing
These are my favorite dishes to serve with Kale Chickpea Quinoa Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Easy Kale Chickpea Quinoa Salad with Broccoli & Lemon
Equipment
- 1 saucepan
Ingredients
For Salad Base
- ¾ cup quinoa, dry
- 1½ cup low sodium vegetable broth
- 5 cups kale, measured before chopping (once chopped & massaged, makes ~2½ cups)
- ½ cup shaved parmesan cheese
For Roasted Chickpeas
- 1 (15 oz) can chickpeas (garbanzo beans)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Roasted Broccoli
- 6 cups broccoli florets (~2 heads chopped into florets)
- 2 tablespoon extra virgin olive oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¾ teaspoon kosher salt (use ½ if using fine table salt)
- ¼ teaspoon black pepper
- squeeze fresh lemon (added at the end)
For Lemon Tahini Dressing
- ¼ cup tahini
- 3 tablespoon fresh lemon juice (~1 large lemon)
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 cloves garlic
- ½ teaspoon kosher salt (more to taste)
- dash black pepper
- ¼-⅓ cup water to thin it out as needed (I use about ⅓ cup)
Instructions
- Preheat the oven to 425℉ (218°C). Line 2 large baking sheets with parchment paper and spray with olive oil for easy clean up. Chop the broccoli into similarly sized pieces. In a large mixing bowl, toss the broccoli in the olive oil, smoked paprika, cumin, garlic powder, salt and pepper. Add it to one of the baking sheets in a single layer and roast in the preheated oven for 20-25 minutes, tossing halfway through. When broccoli is done cooking, add a squeeze of lemon.
- Drain and rinse the chickpeas and dry them with paper towels. In the same bowl or a different bowl as you seasoned the broccoli (I just use the same bowl to make it easier), add the chickpeas, olive oil, and seasonings. Toss to coat the chickpeas and add them in a single layer to the second baking sheet. Roast in the preheated oven 20-25 minutes, tossing halfway through.
- While the broccoli and chickpeas roast, cook the quinoa. First rinse the dry quinoa under cold water using a fine mesh strainer. Then, add it to a small pot with the vegetable broth and bring it to a boil. Lower heat, cover, and simmer for 15 minutes. Remove from the heat and let it cool 5 minutes. Fluff it with a fork.
- Chop the kale and add it to a bowl with a squeeze of lemon juice and pinch of salt. Massage kale with clean hands to soften it and set it aside.
- Make the dressing by blending the ingredients in a blender or food processor. Give it a taste and add more salt as needed. Add warm water to get it to the consistency you like.
- Assemble by adding everything including the chopped kale, crispy chickpeas and broccoli, cooked quinoa, and parmesan to a large bowl or salad serving dish. Add half the dressing right before serving and serve the remaining dressing on the side. If your'e using this salad as a meal prep for the week, I suggest making the separate components and assembling it when you're ready to eat.
- Hint: don't skip massaging the kale! It makes a big difference in the texture and softens it. This salad can be served at room temperature.
Video
Notes
- Be sure to dry the chickpeas and broccoli before coating them in the olive oil and seasonings.
- Spread the broccoli and chickpeas in a single layer on the baking sheet to help them cook evenly.
- Wait to add the dressing until right before serving the salad.
- Storage - store leftovers in the refrigerator in an airtight container for up to 3-4 days. I suggest storing the salad ingredients separately from the dressing so the salad doesn't get soggy. The dressing will stay good in the fridge for about 1 week.
- Meal Prep - cook the quinoa and roast the broccoli and chickpeas ahead of time. You can also prep your kale ahead of time and make the dressing in advance. Everything will be ready to go when you want to assemble the salad!
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