30 Minute Meals
Kale Quinoa Chickpea Salad
Prep
5 minutes
Cook
15 minutes
Yield
6
🥗 This Kale Quinoa Chickpea Salad tastes like summer in a bowl! Honey lime blueberry dressing will have you making this on repeat all season!
It’s picnic season baby! Picnics are a great way to get outdoors, enjoy your local green spaces and parks, or even your backyard, and it can be fun for the whole family. This kale quinoa chickpea salad recipe can be a great easy dish to contribute to any picnic this summer.
❤️ Why You’ll Love This Kale Quinoa Chickpea Salad
- Really Easy: It is super simple to pull together and only takes 20 minutes to make from start to finish.
- Healthy & Family-Friendly: The whole family will love this nutritious salad packed with protein and fiber.
- Fresh Summer Ingredients: Loaded with fresh ingredients and colorful vegetables and fruit that celebrate the season.
🍲 Ingredients
BeeMaid Liquid Honey – Honey is extremely versatile and a much healthier alternative to refined sugar, rich in antioxidants that your body loves. BeeMaid honey is made with love by Canadian beekeepers and owned by a cooperative of over 300 beekeepers across Western Canada, making it a natural alternative to processed sugars that you can feel good about using in recipes.
Kale – This nutrient-dense leafy green is packed with vitamins A, C, and K, plus iron and antioxidants. Kale holds up beautifully in salads without wilting, making it perfect for this make-ahead kale quinoa chickpea salad. Massage it lightly with a bit of the dressing to make it more tender and easier to digest.
Quinoa – A complete protein that provides all essential amino acids, plus fiber and minerals like magnesium and iron. Quinoa adds a lovely nutty flavor and satisfying texture that makes this salad substantial enough to be a complete meal on its own.
👩🍳 How to Make Kale Quinoa Chickpea Salad
- For the Salad, It’s super simple, add everything but the crumbly feta to a large bowl and combine!
- For the dressing, add all your ingredients to a large jar and using a hand blender blend till well combined. It should take around 30 seconds!
- Before serving, top with crumbly feta and desired amount of dressing!
- NOTE: you can also top with leftover toppings the end if you’re looking to really make that salad pop and be as beautiful as possible!
🪄 Tips and Tricks
- Kale Prep: Massage kale with a bit of dressing to make it more tender and easier to digest.
- Flavor Development: This salad actually improves with time – make it a day ahead for deeper flavors.
- Storage: Keep the dressing separate until serving to maintain optimal texture and prevent soggy ingredients.
- Presentation: Reserve some colorful toppings to sprinkle on top just before serving for a restaurant-quality appearance.
🗒 Variations
- Quinoa: Brown rice, farro, or bulgur wheat work as hearty grain alternatives.
- Kale: Spinach, arugula, or mixed greens can be used as a substitute for kale if preferred.
- Chickpeas: White beans, black beans, or lentils provide similar protein and fiber.
- Honey: Maple syrup or agave works for vegan versions of this nutritious salad.
🗒 Best served with
- Spicy Greek Feta Dip (Tirokafteri)
- Creamy Goat Cheese Dip with Warm Olives
- Vegan Sausage Rolls
- Vegan Avgolemono
👝 How to Store Leftovers
This kale quinoa chickpea salad will last 3-4 days in the fridge when stored in an airtight container. For the best texture and freshness, keep the dressing separate until you’re ready to serve. If you want to store components separately, they’ll stay fresh for up to 5 days, giving you maximum flexibility for meal prep and ensuring everything tastes as good as the day you made it.
🤔 Common Questions
Absolutely! This kale quinoa chickpea salad actually improves after sitting in the fridge for a day as the flavors develop and meld together.
Massage the kale with a little bit of the dressing before adding other ingredients – this breaks down the fibers and makes it more tender.
Yes! Omit the feta cheese and substitute maple syrup or agave for honey in the dressing for a completely plant-based version.
Yup! The combination of quinoa (complete protein) and chickpeas (fiber and protein) makes this substantial enough to serve as a complete meal.
Store the honey lime blueberry cilantro dressing in the refrigerator for up to one week in an airtight container.
Absolutely! Pre-cooked frozen quinoa works perfectly and saves significant prep time for busy schedules.
Kale Quinoa Chickpea Salad
Ingredients
For the Salad:
- 3 cups baby kale
- 2 1/2 cups grilled corn
- 2 cups chickpeas
- 2 cups quinoa or mixed grains or brown rice or wild rice
- 1 cup blueberries
- 1/4 cup pumpkin seeds
- 1/4 cup crumbly vegan feta
- a handful of fresh dill or cilantro
For the Honey Lime Cilantro Blueberry Dressing:
- Juice of 2 limes or 1/4 cup lime juice
- 3 tbsp. olive oil
- 1/4 cup blueberries
- 2 tbsp Bee Maid Honey
- handful fresh cilantro
- 1 – 2 tsp of sea salt
- 1/2 – 1 tsp fresh cracked pepper
Instructions
- For the Salad, It’s super simple, add everything but the crumbly feta to a large bowl and combine!
- For the dressing, add all your ingredients to a large jar and using a hand blender blend till well combined. It should take around 30 seconds!
- Before serving, top with crumbly feta and desired amount of dressing!
- NOTE: you can also top with leftover toppings the end if you’re looking to really make that salad pop and be as beautiful as possible!
I make some version of this salad all summer long! I typically use raw corn rather than grilled, simply because fresh raw corn is so sweet and delicious when in season. Since I’m not a cilantro fan, I typically substitute fresh basil with great results. I’m totally smitten with the blueberry, honey, and lime combination! To keep it light, I don’t always include a cooked grain. You just can’t go wrong with this recipe. Thanks, Maria!
thank you so much for the love, Dana! you are the best!