Kale Quinoa Chickpea Salad (2024)

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If you’re looking for an easy whole food plant-based recipe or beginner-friendly introduction to plant-based eating, this wholesome kale quinoa chickpea salad is a great option!

It’s made with just a few simple ingredients, is full of yummy flavors and textures and provides plenty of nutrition.

Whether you make it for meal prep or a quick, healthy dinner, you’ll love this feel-good bowl any night of the week.

Highlights

• Vegan (dairy-free, egg-free) gluten-free and nut-free!
• Rich in plant-based protein, fiber, vitamins and minerals.
• Easy to prepare with minimal prep.
• Ready to enjoy in 45 minutes.
• It’s made with simple, whole food ingredients.
• It’s easy to customize.
• It’s great for meal prep!

Ingredient Notes

• Carrot: You can use any variety of carrots. I use 2-3 whole carrots per bowl depending on their size but the amount doesn’t have to be exact so feel free to use more or less. Alternatives would be roasted butternut squash or sweet potato.
• Quinoa: You can use any variety of quinoa such as white, red or tri-color. This can be swapped for another whole grain like brown rice or farro.
• Chickpeas: Canned chickpeas are quick and easy for this recipe though you can use chickpeas cooked from scratch if you prefer. Baked tofu, crumbled tempeh, edamame or marinated tempeh would be good too!
• Kale: Use any variety of kale or you can substitute spinach, Swiss chard or another green of choice. I like kale here because it holds up well for leftovers.
• Pepitas (Pumpkin Seeds): You can use raw pepitas or roasted salted pepitas for more crunch and flavour. These can be substituted with any nut or seed such as sunflower seeds, walnuts, or hemp seeds.
• Tahini: Good tahini should be smooth, creamy, and not overly bitter. I like Soom or Arz Fine Foods but there are plenty of good brands or you can make your own from sesame seeds.
• Maple Syrup: This is used to sweeten the dressing a little. You can omit it or use agave syrup or honey as a substitute.
• Lemon: You’ll need 1-2 lemons to make the juice for the dressing.
• Garlic Powder: I used garlic powder (rather than cloves) in the dressing so it’s smooth without needing to blend it. If you want to use fresh garlic, you can grate or mince it or blend the dressing for a smoother result.
• Oil: You’ll need just a little oil to roast the carrots. You can use olive oil, avocado oil or another cooking oil of choice.

Tips & Notes

• Extra toppings that work well are finely chopped cilantro, green onions, kalamata olives, pickled red onion, roasted red pepper, hot sauce, or avocado.
• Add any additional protein source you like such as tofu, tempeh or seitan.
• Aside from the tahini dressing, all of the bowl ingredients can all be eye-balled or adjusted to suit your nutritional needs.

FAQs

Storing

• Let the quinoa and carrots cool a bit before storing.
• Fridge: Store in a sealed container for up to 4 days.
• If storing, I recommend leaving the dressing off and storing separately until serving.
• Reheating: Enjoy the bowls cold or reheat in the microwave until heated through.

More Bowls to Try

• Vegan Tofu Edamame Bowl: Delicious, high-protein bowls with almond satay sauce.
• Brown Rice Baked Tempeh Bowls: Cabbage, rice and broccoli with baked tempeh.
• Sweet Potato Quinoa Tofu Bowls: Sweet potato with baked tofu, quinoa and herb dressing.
• Vegan Quinoa Power Bowls: Roasted squash, kale, quinoa and maple dijon sauce.
• Quinoa Grain Bowls with Tempeh: Quinoa, mango, crumbled tempeh and tofu.
• Butternut Squash Quinoa Salad: A hearty salad with roasted butternut squash and kale.