Chili Lime Quinoa Salad with Kale & Roasted Chickpeas
Chili Lime Quinoa Salad with Kale & Roasted Chickpeas is a vibrant, nutrient-packed salad combining protein-rich quinoa, nutrient-dense kale, and crispy roasted chickpeas. The spicy chili-lime dressing adds a zesty kick, making this dish both refreshing and satisfying.
- Prep Time: 10 minutes
- Cook Time: 35 minutes (including chickpea roasting and quinoa cooking)
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: Global
- Diet: Vegan
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
Instructions
Preheat your oven to 400°F (200°C). Toss the chickpeas with olive oil, salt, pepper, and any additional spices (such as smoked paprika or garlic powder). Spread them out on a baking sheet.
- Roast the chickpeas for 25-30 minutes, shaking the pan halfway through, until crispy and golden. Set aside to cool.
- For the salad, cook the quinoa in water or vegetable broth according to package instructions. Let it sit for 5 minutes after cooking, then fluff with a fork.
- Massage the chopped kale with 1 teaspoon olive oil and a pinch of salt for 2-3 minutes until it softens.
- To make the chili-lime dressing, whisk together olive oil, lime juice, chili powder, cumin, honey or maple syrup, and salt and pepper in a small bowl. Adjust seasoning to taste.
- In a large bowl, combine quinoa, massaged kale, and roasted chickpeas. Drizzle with the chili-lime dressing and toss to coat.
- Garnish with fresh cilantro, avocado slices, and extra lime wedges. Serve immediately or refrigerate for later.
Notes
- For extra protein, add grilled chicken, shrimp, or tofu.
- Make it vegan by using maple syrup instead of honey and skipping the optional cheese toppings.
- For added crunch, sprinkle toasted nuts or seeds on top.
- Use pre-cooked quinoa or substitute with other grains like couscous, farro, or brown rice for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
