Name: Chili Lime Quinoa Salad with Kale & Roasted Chickpeas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Global
Ingredients: 1 cup quinoa (rinsed) 2 cups water or vegetable broth (for cooking quinoa) 1 cup cooked or canned chickpeas, drained and rinsed 3 cups kale, chopped (stems removed) 1 tablespoon olive oil Salt and pepper to taste 2 tablespoons olive oil (for dressing) 1 tablespoon lime juice (freshly squeezed) 1 teaspoon chili powder 1/2 teaspoon cumin 1 teaspoon honey or maple syrup (optional for sweetness) Salt and pepper to taste (for dressing) Optional garnishes: Fresh cilantro, chopped; Avocado slices; Extra lime wedges

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Why You’ll Love This Recipe

This salad is a perfect combination of flavors, textures, and nutrients. The quinoa serves as a hearty base, while the kale adds a fresh, earthy element. Roasted chickpeas provide a satisfying crunch, making every bite delightful. The chili-lime dressing ties everything together, offering a tangy, spicy kick that brightens the entire dish. Not only is this salad delicious, but it’s also packed with protein, fiber, and vitamins, making it a great choice for a healthy meal. It’s versatile, easy to make, and can be enjoyed on its own or paired with your favorite protein.

Ingredients

For the Salad:

1 cup quinoa (rinsed)
2 cups water or vegetable broth (for cooking quinoa)
1 cup cooked or canned chickpeas, drained and rinsed
3 cups kale, chopped (stems removed)
1 tablespoon olive oil
Salt and pepper to taste

For the Chili Lime Dressing:

2 tablespoons olive oil
1 tablespoon lime juice (freshly squeezed)
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon honey or maple syrup (optional for sweetness)
Salt and pepper to taste

Optional Garnishes:

Fresh cilantro, chopped
Avocado slices
Extra lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Roasted Chickpeas:

Preheat the oven: Preheat your oven to 400°F (200°C).
Season the chickpeas: Toss the chickpeas with 1 tablespoon of olive oil, salt, pepper, and any additional spices you like (such as smoked paprika or garlic powder). Spread them out in a single layer on a baking sheet.
Roast the chickpeas: Roast the chickpeas in the oven for 25-30 minutes, shaking the pan halfway through, until they are crispy and golden. Remove from the oven and set aside to cool.

For the Salad:

Cook the quinoa: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and cook for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Massage the kale: While the quinoa is cooking, massage the chopped kale with a little olive oil (about 1 teaspoon) and a pinch of salt for 2-3 minutes until it softens and darkens in color.

For the Chili Lime Dressing:

Make the dressing: In a small bowl or jar, whisk together olive oil, lime juice, chili powder, cumin, honey or maple syrup (if using), and salt and pepper. Taste and adjust the seasoning as needed.

Assemble the Salad:

Combine the ingredients: In a large bowl, combine the cooked quinoa, massaged kale, and roasted chickpeas. Drizzle the chili-lime dressing over the salad and toss to coat everything evenly.
Garnish and serve: Garnish the salad with fresh cilantro, avocado slices, and extra lime wedges. Serve immediately or refrigerate for later.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes (including chickpea roasting and quinoa cooking)
Total Time: 45 minutes

Variations

Add Protein: For an extra protein boost, add grilled chicken, tofu, or feta cheese.
Spicy Kick: If you like it spicy, add some chopped jalapeño or a dash of hot sauce to the dressing.
Roasted Vegetables: You can add roasted vegetables like sweet potatoes, bell peppers, or zucchini to make the salad more hearty.
Nuts or Seeds: Top with toasted sunflower seeds, pumpkin seeds, or sliced almonds for added crunch.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be eaten cold or at room temperature.
Roasted Chickpeas: The chickpeas will stay crispy for about a day, but they may soften over time. If you want them extra crispy, store them separately and add them to the salad just before serving.
Reheating: If you prefer your quinoa warm, gently reheat it in the microwave or on the stovetop with a splash of water or broth.

FAQs

1. Can I use other grains instead of quinoa?

Yes, you can use couscous, farro, bulgur, or brown rice as a substitute for quinoa. Just adjust the cooking time based on the grain you choose.

2. Can I make this salad ahead of time?

Yes, you can prep most of the ingredients ahead of time. You can cook the quinoa, roast the chickpeas, and prepare the dressing in advance. Just assemble everything right before serving.

3. Is this salad vegan?

Yes, this salad is naturally vegan, especially when using maple syrup instead of honey in the dressing.

4. Can I use frozen chickpeas instead of canned?

Yes, you can use frozen chickpeas. Just thaw them and follow the same steps for roasting them as you would with canned chickpeas.

5. How do I make the kale less bitter?

Massaging the kale with olive oil and salt helps break down the fibers and reduces bitterness, making it more palatable and tender.

6. Can I add fruits to this salad?

Yes! You can add fruits like diced mango, pomegranate seeds, or sliced strawberries to add sweetness and variety to the salad.

7. How can I make this salad gluten-free?

Quinoa is naturally gluten-free, so this salad is already gluten-free as long as all the other ingredients, like the dressing and chickpeas, are certified gluten-free.

8. Can I use pre-cooked quinoa?

Yes, if you have pre-cooked quinoa on hand, you can skip cooking it yourself and simply warm it up or add it directly to the salad.

9. How do I store leftover roasted chickpeas?

Store roasted chickpeas in an airtight container at room temperature for 1-2 days. If they lose their crunch, you can re-roast them in the oven for 5-10 minutes at 350°F to bring back the crispiness.

10. Can I use pre-washed kale for convenience?

Yes, using pre-washed kale is a great time-saver. Just be sure to still massage it with olive oil and salt for the best texture.

Conclusion

Chili Lime Quinoa Salad with Kale & Roasted Chickpeas is a healthy, vibrant, and satisfying meal that’s perfect for any occasion. Packed with protein, fiber, and essential nutrients, this salad offers a delightful combination of fresh and spicy flavors. Whether you’re looking for a light lunch, a quick dinner, or a meal prep option, this dish has it all. It’s easy to make, customizable, and full of nourishing ingredients that will leave you feeling satisfied. Enjoy this salad as a refreshing and flavorful addition to your meal rotation!

Why You’ll Love This Recipe

Ingredients

Directions

For the Roasted Chickpeas:

For the Salad:

For the Chili Lime Dressing:

Assemble the Salad:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use other grains instead of quinoa?

2. Can I make this salad ahead of time?

3. Is this salad vegan?

4. Can I use frozen chickpeas instead of canned?

5. How do I make the kale less bitter?

6. Can I add fruits to this salad?

7. How can I make this salad gluten-free?

8. Can I use pre-cooked quinoa?

9. How do I store leftover roasted chickpeas?

10. Can I use pre-washed kale for convenience?

Conclusion

Chili Lime Quinoa Salad with Kale & Roasted Chickpeas

Ingredients

Instructions

Notes

Nutrition