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The salad on a small plate with a fork.
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Kale and Quinoa Salad
Prep Time
15 mins
Cook Time
20 mins
Total Time
40 mins
 

This Kale and quinoa salad with roasted chickpeas is a fresh, hearty and satisfying salad. Tender kale and quinoa are tossed with crispy roasted chickpeas, golden halloumi, sweet dates and a fresh and bright lemon vinaigrette for a delicious flavor combination. Meal prep for an easy weekday lunch, or serve as a dinner or holiday side dish.

Servings: 6 servings
Author: Helena
Ingredients
Salad
  • 1 cup quinoa, uncooked
  • 1 pound (5 cups) curly kale or lacinato kale, washed and chopped
  • ½ red onion, thinly sliced
  • ¼ cup roasted pistachios, chopped
  • ¼ cup dates, chopped (optional)
Roasted chickpeas and Halloumi
  • 8 oz (225g) pack of halloumi, cubed
  • 14 oz (400g) can of chickpeas, drained, rinsed and patted dry
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon sweet or smoked paprika powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
Dressing
  • ¼ cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Preheat the oven to 400F (200C) and line a baking sheet with parchment paper, or brush with a little oil.
Roasted chickpeas and Halloumi
  1. Add the chickpeas, cubed halloumi, olive oil and spices to a parchment paper lined baking sheet. Stir until well coated and spread out in one, even layer. Bake in the oven for 20 minutes, stirring once.
  2. Rinse the quinoa well and cook according to the package instructions, optional is to boil it in vegetable broth instead of water for extra flavor. Let the quinoa cool to room temperature.
  3. In a small bowl, stir together all the ingredients for the dressing and set aside.
  4. Add the chopped kale to a large salad bowl with half of the dressing. Using your fingers, massage the kale for about a minute, until it is tender.
Assembly

  1. Add the cooked and cooled quinoa, roasted chickpeas and halloumi, red onion, chopped pistachios and optional dates.

  2. Drizzle with the remaining of the lemon vinaigrette, gently toss to serve. Top with some extra pistachios if desired, and season with more salt and pepper to taste.