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Zesty Chickpea Kale Salad with Sun-Dried Tomatoes & Pumpkin Seeds.

  • 2 medium
    carrots
  • 8 fl oz
    chicken or vegetable broth
  • ½ (15 oz) can
    garbanzo beans (chickpeas)
  • 1 clove
    garlic
  • ½ small bunch
    green onions (scallions)
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 1 bunch
    kale
  • ½
    lemon
  • ⅓ cup
    pumpkin seeds
  • ½ cup
    quinoa
  • 8
    sun-dried tomatoes, oil-packed
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    pure maple syrup
  •  
    red wine vinegar
  •  
    salt
  • 1
    In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    ½ cup quinoa
    8 fl oz (1 cup) chicken or vegetable broth
  • 2
    Meanwhile, drain and rinse the chickpeas in a colander; set aside to drain further.
    ½ (15 oz) can garbanzo beans (chickpeas)
  • 3
    Wash and dry the fresh produce.
    ½ lemon
    1 bunch kale
    2 medium carrots
    ½ small bunch green onions (scallions)
    ½ small bunch Italian (flat-leaf) parsley
  • 4
    Grate the zest from the lemon and transfer to a salad bowl; juice the lemon into the same bowl.
  • 5
    Peel and mince garlic; transfer to the bowl.
    1 clove garlic
  • 6
    Add vinegar, oil, Dijon, maple syrup, salt, and pepper to the bowl and whisk to combine.
    2 tbsp red wine vinegar
    2 tbsp extra virgin olive oil
    1 tsp Dijon mustard
    ½ tsp pure maple syrup
    ¼ tsp salt
    1 pinch black pepper
  • 7
    Fold the kale leaves in half lengthwise and slice off the stems. Finely chop leaves and transfer to the bowl with the dressing.
  • 8
    Grate the carrots and add to the bowl with the kale.
  • 9
    Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to the bowl.
  • 10
    Shave parsley leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
  • 11
    Uncover the quinoa and fluff with a fork.
  • 12
    Thinly slice the sun-dried tomatoes and add to the bowl.
    8 sun-dried tomatoes, oil-packed
  • 13
    Add the cooked quinoa and the chickpeas to the bowl; toss until well combined.
  • 14
    To serve, divide salad between bowls and top with pumpkin seeds. Enjoy!
    ⅓ cup pumpkin seeds