Kale Quinoa Salad with Crispy Chickpeas

• servings: 4 servings
• active time: 10 minutes
• total time: 17 minutes

Ingredients

½ cup quinoa (about 1 ½ cups cooked)

1 large bunch kale, stems removed, finely chopped (about 5 cups)

2 cucumbers, peeled, seeds removed, chopped (about 2 cups)

2 carrots (peeled and grated, about 2 cups)

½ cup sliced scallions (green parts) or chopped cilantro

¼ cup chopped dried tart cherries (or cranberries)

½ cup crumbled feta cheese (optional)

½ cup toasted almonds (chopped)

3 tbsp olive oil

1 (15 oz) can chickpeas (drained and rinsed)

1 tbsp + 1 tsp cornstarch*

1 tsp smoked paprika

1 tsp ground cumin

½ tsp ground turmeric

½ tsp kosher salt

½ tsp black pepper

⅓ cup lemon juice

½ cup olive oil

2 tbsp dijon mustard

1 tbsp maple syrup

½ tsp kosher salt

*The cornstarch helps the chickpeas get nice and crispy. You can make the recipe without it, but they won’t be nearly as crispy.

Directions

In a medium pot, add the quinoa and ¾ cup water. Bring to a boil, then reduce the heat and simmer, covered, for 12 minutes or until cooked through and water has evaporated. Fluff with a fork and set aside to cool.

Add chickpeas to a kitchen towel and dry them as best you can. Transfer to a bowl and toss with the cornstarch.

To make the chickpeas, in a large skillet (cast-iron is best) over medium-high heat, add the olive oil. Once the oil is hot and shimmering, add the chickpeas, spread out into an even layer, and cook, undisturbed, for about 5-7 minutes, or until crispy and golden brown. Give them a stir and cook for 2 more minutes.

Remove from heat and stir in the spices, salt, and pepper. Set aside.

In a large bowl, add the cooked quinoa, kale, cucumber, carrot, herbs, and dried cherries. Toss with about ½ of the dressing. Taste and add more dressing if needed.

Serve the salad topped with feta (if using), crispy chickpeas, and toasted nuts.