Easy Kale Chickpea Quinoa Salad with Broccoli & Lemon

kale chickpea quinoa salad with broccoli in a bowl.

Easy Kale Chickpea Quinoa Salad with Broccoli & Lemon

Mallory

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.

5 from 1 vote

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Prep Time 10

Cook Time 25

Course lunch

Cuisine Mediterranean

Servings servings

Calories 445 kcal

Equipment

2 baking sheets
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

Expert Tips

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

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!

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, 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.

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1serving (½ cup quinoa, heaping ½ cup broccoli, ¼ cup chickpeas, ½ cup kale, 3 tablespoon dressing, 1 heaping tablespoon parmesan cheese))Calories: 445kcalCarbohydrates: 46gProtein: 16gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 880mgFiber: 10g

Keyword gluten free, plant-based

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