Kale Quinoa Chickpea Salad

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

1. For the Salad, It’s super simple, add everything but the crumbly feta to a large bowl and combine!
2. 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!
3. Before serving, top with crumbly feta and desired amount of dressing!
4. 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

Kale Quinoa Chickpea Salad

4.60 from 20 votes

🥗 This Kale Quinoa Chickpea Salad tastes like summer in a bowl! Honey lime blueberry dressing will have you making this on repeat all season!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Budget friendly, 30 minute meals, Appetizers + Sides, Salads and Greens

Cuisine American

Servings 6

Calories 500 kcal

Ingredients

  

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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

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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!

Notes

Salad will last up to 1 week in a tight-sealed container in the fridge.

The flavours will continue to build as time goes on.  The longer, the better!

If you don’t have chickpeas, substitute for any favourite legume (lentils, white beans etc).

The dressing will last up to 1 week in a tightly sealed jar or container in the fridge.

Nutrition

Calories: 500kcal | Carbohydrates: 76g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 473mg | Potassium: 710mg | Fiber: 11g | Sugar: 14g | Vitamin A: 1285IU | Vitamin C: 17mg | Calcium: 117mg | Iron: 5mg

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