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

  • 4 medium
    carrots
  • 473 ml
    chicken or vegetable broth
  • 1 (398 ml) can
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 1 small bunch
    green onions (scallions)
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2 bunches
    kale
  • 1
    lemon
  • ⅔ cup
    pumpkin seeds
  • 1 cup
    quinoa
  • 16
    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.
    1 cup quinoa
    473 ml chicken or vegetable broth
  • 2
    Meanwhile, drain and rinse the chickpeas in a colander; set aside to drain further.
    1 (398 ml) can garbanzo beans (chickpeas)
  • 3
    Wash and dry the fresh produce.
    1 lemon
    2 bunches kale
    4 medium carrots
    1 small bunch green onions (scallions)
    1 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.
    2 cloves garlic
  • 6
    Add vinegar, oil, Dijon, maple syrup, salt, and pepper to the bowl and whisk to combine.
    ¼ cup red wine vinegar
    ¼ cup extra virgin olive oil
    2 tsp Dijon mustard
    1 tsp pure maple syrup
    ½ tsp salt
    ⅛ tsp 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.
    16 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!
    ⅔ cup pumpkin seeds