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–+ servings

Kale Quinoa and Chickpea Salad with Feta

This satisfying, healthy and protein packed salad is loaded with flavour and texture to eat on it's own or as a side with grilled meats.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course, Side Dish
Calories: 388
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 1 cup canned organic chickpeas, rinsed
  • 3 cups organic kale, chopped
  • 1/2 organic colour pepper, diced
  • 1/4 cup red onion, chopped
  • 1 mini cucumbers, chopped (half of English cucumber)
  • 8 oz cherry heirloom tomatoes, sliced in half
  • 1 cup organic broccoli, chopped
  • 1/4 cup fresh parsley, chopped
  • 4 oz feta, crumbled
Dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tbsp white balsamic vinegar
  • 2 tsp honey
  • salt and pepper

Equipment

  • grill - indoor or outdoor
  • medium sauce pot

Method
 

  1. Heat the grill to a medium-high heat. Spray or coat with vegetable oil before adding vegetables.
  2. In a medium sauce pot, bring quinoa and water to a boil over high heat. Reduce heat to simmer, cover and cook for 15 minutes. Remove from heat, and fluff the quinoa with a fork and allow to cool uncovered.    
  3. While the quinoa is cooking, add whole asparagus and lengthwise cut zucchini to hot grill. Allow about 5 minutes to grill, turning over halfway through. Remove and set aside to cool before slicing.
  4. Dressing: Mix together olive oil, lemon juice, balsamic vinegar, honey, salt and pepper in a small bowl.  
  5. Transfer the quinoa to a large mixing bowl, and add chickpeas, pepper, red onion, parsley and grilled vegetables. Toss with dressing to coat.
  6. Chill before serving a minimum of 15 minutes. Serve as a main or as a side dish with grilled meats.

Nutrition

Calories: 388kcalCarbohydrates: 48gProtein: 12gFat: 17gSaturated Fat: 2gSodium: 19mgPotassium: 622mgFiber: 8gSugar: 9gVitamin A: 1277IUVitamin C: 36mgCalcium: 73mgIron: 5mg

Notes

This salad stays fresh in a sealed container in the refrigerator for up to 3 days.

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