Kale Salad with Quinoa and Chickpeas
Kale Salad with Quinoa and Chickpeas, plus brussels sprouts, cranberries and pecans with a simple vinaigrette is perfect for meal prep!
Servings: 4 servings
Ingredients
- 1 cup cooked quinoa
- 8-10 brussels sprouts
- 14 ounce canned chickpeas (aka garbanzo Beans), drained and rinsed
- 1/2 teaspoon ground cinnamon
- 1 bunch kale center ribs removed, chopped
- 2 tablespoons balsamic vinegar
- 6 tablespoons olive oil divided
- 1/4 cup dried cranberries
- ½ cup pecan halves
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. In a small bowl, toss pecan halves with 2 teaspoons olive oil and a pinch of salt. Set aside.
- Cut brussels sprouts in half and arrange on a baking sheet. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Roast 20 minutes, or until tender when pierced with a fork. Add pecans to the sheet for the last 5 minutes.
- While veggies are roasting, toast the chickpeas. Drain and rinse chickpeas, then pat dry with a paper towel. Heat 1 ½ tablespoons of olive oil in a large sauté pan over medium-high heat. Add chickpeas and cook 4 minutes. Season with salt, pepper and ½ teaspoon of cinnamon and cook for an additional minute. Remove from heat and seat aside to cool.
- In a small container with a tight fitting lid, vigorously shake 1/4 cup olive oil and 1-2 tablespoons balsamic vinegar together until emulsified. Season with salt and pepper.
- Add chopped kale to a large bowl and pour the dressing over it. With clean hands, massage the kale for 1-2 minutes to soften.
- Assemble the salad. Divide the kale into 4 bowls and top with quinoa, chickpeas, brussels sprouts, pecans and cranberries. Serve immediately.
Nutrition
Calories: 461kcal | Carbohydrates: 36g | Protein: 9g | Fat: 33g | Saturated Fat: 4g | Sodium: 291mg | Potassium: 430mg | Fiber: 9g | Sugar: 8g | Vitamin A: 301IU | Vitamin C: 32mg | Calcium: 67mg | Iron: 3mg
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