Kale Quinoa Chickpea Salad
Ingredients
Scale
- 4 cups kale (de-stemmed and chopped)
- 1/2 tbsp extra virgin olive oil
- 1 19 oz. can chickpeas (drained and rinsed)
- 1 cup cooked quinoa
- 1 medium red bell pepper (diced)
- 1/2 medium red onion (diced)
- 1/3 cup roughly chopped cilantro
- 1/2 cup crumbled feta cheese
- 1/4 cup roasted sunflower seeds (for topping)
- 1 batch 3-Minute Lemon Olive Oil Dressing
Instructions
- Add kale to a large salad bowl. Drizzle with 1/2 tbsp extra virgin olive oil and massage gently with clean hands for 1-2 minutes, until the leaves have softened.
- Add remaining salad ingredients (except sunflower seeds) to the bowl.
- Prep the lemon vinaigrette by combining all salad dressing ingredients in a mason jar or sealable container. Seal, then shake well to combine.
- Pour the dressing over the salad and toss well to combine. You may not need to use all of the dressing depending on your preferences.
- Sprinkle the salad with roasted sunflower seeds then serve. Enjoy!