From Minimalist Baker
Lemony Quinoa Kale Salad with Crispy Chickpeas
- Time
- 30 min
- Makes
- 3
- Ingredients
- 16
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Ingredients
- 1/4 cup chopped sun-dried tomatoes ((or kalamata olives))
- 1 ½ cups cooked quinoa
- 4 cups loosely packed chopped kale ((1 small bundle yields ~4 cups or 100 g))
- 1/4 cup sunflower seeds ((we like roasted unsalted))
- 1/4 cup goat cheese crumbles
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 ½ Tbsp olive oil (or avocado oil)
- 1/4 tsp each sea salt and black pepper
- 2 cups day old sturdy bread, torn into ~1-inch pieces
- 1 tsp avocado oil ((or olive oil))
- 1 healthy pinch each sea salt and black pepper
- 2-3 Tbsp lemon juice ((freshly squeezed))
- 2 Tbsp olive oil
- 1-1 ½ Tbsp maple syrup
- 1/2 tsp Dijon mustard
- 1 pinch each sea salt and black pepper
Nutrition
- Calories
- 474 kcal
- Fat
- 25.8 g
- Serving size
- 1 serving without croutons or cheese
- Fiber
- 11 g
- Sugar
- 12.2 g
- Sodium
- 1013 mg
- Protein
- 13.9 g
- Carbohydrate
- 51.4 g
- Saturated fat
- 3.2 g
- Unsaturated fat
- 20.7 g
As published by Minimalist Baker.
The method
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