Kale Chickpea Quinoa Salad

Ingredients for Kale Chickpea Quinoa Salad

I always cook quinoa in vegetable broth instead of water because it absorbs the flavor as it cooks and comes out tasting so much better. Everything here is easy to find and works hard to build a genuinely satisfying bowl.

For the Salad Base:

• 3/4 cup dry quinoa (rinsed under cold water before cooking)
• 1 1/2 cups low sodium vegetable broth – I recommend broth over plain water for better quinoa flavor
• 5 cups kale measured before chopping (massaged and chopped yields about 2 1/2 cups)
• 1/2 cup shaved parmesan cheese

For the Roasted Chickpeas:

• 1 (15 oz) can chickpeas (drained, rinsed, and patted very dry)
• 1 tbsp extra virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the Roasted Broccoli:

• 6 cups broccoli florets (about 2 heads, cut into similarly sized pieces)
• 2 tbsp extra virgin olive oil or avocado oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 3/4 tsp kosher salt (use 1/2 tsp if using fine table salt)
• 1/4 tsp black pepper
• Squeeze of fresh lemon (added after roasting)

For the Lemon Tahini Dressing:

• 1/4 cup tahini – my preference is a smooth, pourable tahini for the creamiest result
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 clove garlic
• 1/2 tsp kosher salt (more to taste)
• Dash of black pepper
• 1/4 to 1/3 cup water (added gradually to thin)

Step-by-Step Instructions

I recommend preheating the oven and prepping both baking sheets before anything else. The chickpeas and broccoli roast at the same time, which gives you a clean window to handle the quinoa and kale prep without rushing.

Step 1: Preheat oven to 425°F. Line 2 large baking sheets with parchment paper and spray with cooking spray.

Step 2: Chop broccoli into similarly sized florets so they roast evenly. Toss in a large bowl with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in a single layer on one baking sheet. Crowding the pan will steam the broccoli instead of roasting it.

Step 3: Drain and rinse the chickpeas, then dry them very thoroughly with paper towels. Any leftover moisture will prevent them from crisping. Toss in the same bowl with olive oil and seasonings. Spread in a single layer on the second baking sheet.

Step 4: Roast both sheets at 425°F for 20 to 25 minutes, tossing each halfway through. The broccoli should have caramelized edges and the chickpeas should be golden and crispy. When the broccoli comes out, squeeze fresh lemon over it right away.

Step 5: While everything roasts, rinse the dry quinoa through a fine mesh strainer under cold water. Add to a small saucepan with the vegetable broth. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes. Remove from heat and let it rest covered for 5 minutes. Fluff with a fork.

Step 6: Chop the kale and place it in a large bowl with a squeeze of lemon juice and a pinch of salt. Massage with clean hands for 1 to 2 minutes until it softens and turns a deeper green. Do not skip this step. Unmassaged kale is tough and bitter.

Step 7: Blend all dressing ingredients in a blender or food processor until smooth. Add water a little at a time until the dressing is pourable but not watery. Taste and adjust salt.

Step 8: Add the massaged kale, roasted chickpeas, roasted broccoli, cooked quinoa, and shaved parmesan to a large serving bowl. Drizzle with half the dressing right before serving. Offer the rest on the side so everyone can add more to their liking.

Best Things to Pair with Kale Chickpea Quinoa Salad

This salad holds up well as a complete meal on its own, but these pairings work beautifully when you want to round out the table or add extra protein.

Baked Lemon Butter Chicken: The bright lemon flavor in this Baked Lemon Butter Chicken mirrors the lemon tahini dressing and makes a naturally cohesive plate. Slice it over the salad or serve it alongside for a balanced protein-packed dinner.

Garlic Butter Chicken with Broccoli: If you want to lean into the broccoli theme, this Garlic Butter Chicken with Broccoli is a satisfying and simple protein that pairs naturally with the roasted broccoli and crispy chickpeas already in the bowl.

Mediterranean Chickpea Salad with Lemon Vinaigrette: For a dinner party spread with multiple salad options, this Mediterranean Chickpea Salad with Lemon Vinaigrette shares the same chickpea base and bright lemon profile, giving guests a lighter and simpler alternate option.

Sticky Sesame Chickpeas Vegan Dinner: For a fully plant-based table, these Sticky Sesame Chickpeas add a different flavor dimension and bring more legume-based protein to a meatless dinner spread.

Crispy Oven Roasted Cauliflower: This Crispy Oven Roasted Cauliflower roasts at the same 425°F temperature and can go in the oven alongside the broccoli and chickpeas, adding another layer of roasted vegetable texture to the table without any extra work.

How to Store and Meal Prep Kale Chickpea Quinoa Salad

Store all components separately in airtight containers in the refrigerator. The roasted chickpeas, broccoli, cooked quinoa, massaged kale, and dressing each keep for 3 to 4 days. The dressing on its own keeps for up to a week.

I recommend assembling each serving fresh and adding dressing only to what you plan to eat right away. Pre-dressed salad turns soggy within a few hours and the kale loses its pleasant texture quickly once it sits in liquid.

Pro tip: this is one of the best meal prep recipes in my rotation. Prep everything on Sunday and you have fast healthy dinners and lunches ready to assemble all week long.

Frequently Asked Questions

Kale Chickpea Quinoa Salad with Broccoli and Lemon Tahini Dressing

A nourishing and filling salad made with fluffy quinoa, crispy spiced roasted chickpeas, caramelized broccoli, and massaged kale all tossed in a bright and creamy lemon tahini dressing. Gluten-free and perfect for meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 5 portions

Course: Dinner, Main Course, Salad

Cuisine: American, Mediterranean

Calories: 445

Ingredients Equipment Method Notes

Ingredients

  

• 0.75 cup dry quinoa rinsed under cold water before cooking
• 1.5 cup low sodium vegetable broth for cooking quinoa
• 5 cup kale measured before chopping, massaged and chopped yields about 2.5 cups
• 0.5 cup shaved parmesan cheese
• 1 can chickpeas (15 oz) drained, rinsed, and patted thoroughly dry with paper towels
• 1 tbsp extra virgin olive oil for chickpeas
• 0.5 tsp garlic powder for chickpeas
• 0.5 tsp smoked paprika for chickpeas
• 0.5 tsp ground cumin for chickpeas
• 0.5 tsp kosher salt for chickpeas
• 0.25 tsp black pepper for chickpeas
• 6 cup broccoli florets about 2 heads, cut into similarly sized pieces
• 2 tbsp extra virgin olive oil or avocado oil for broccoli
• 1 tsp garlic powder for broccoli
• 1 tsp smoked paprika for broccoli
• 0.5 tsp ground cumin for broccoli
• 0.75 tsp kosher salt use 0.5 tsp if using fine table salt, for broccoli
• 0.25 tsp black pepper for broccoli
• fresh lemon squeeze added over broccoli immediately after roasting
• 0.25 cup tahini smooth pourable style preferred
• 3 tbsp fresh lemon juice about 1 large lemon
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 clove garlic
• 0.5 tsp kosher salt more to taste, for dressing
• dash of black pepper for dressing
• 0.25 cup water up to 1/3 cup, added gradually to thin dressing to pourable consistency

Equipment

• 2 large baking sheets
• 1 saucepan
• Fine-mesh strainer
• Blender or food processor
• Large mixing bowl

Method

 

1. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper and spray with cooking spray.
2. Chop broccoli into similarly sized florets. Toss in a large bowl with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in a single layer on one baking sheet without crowding.
3. Drain, rinse, and dry chickpeas thoroughly with paper towels. Toss in the same bowl with olive oil and seasonings. Spread in a single layer on the second baking sheet.
4. Roast both baking sheets at 425°F for 20 to 25 minutes, tossing each halfway through. Broccoli should have caramelized edges and chickpeas should be golden and crispy. Squeeze fresh lemon over broccoli immediately after removing from oven.
5. While everything roasts, rinse dry quinoa through a fine mesh strainer under cold water. Add to a small saucepan with vegetable broth. Bring to a boil, lower heat, cover, and simmer for 15 minutes. Remove from heat and rest covered for 5 minutes. Fluff with a fork.
6. Chop the kale and place in a large bowl with a squeeze of lemon juice and a pinch of salt. Massage with clean hands for 1 to 2 minutes until softened and deeper green.
7. Blend all dressing ingredients in a blender or food processor until smooth. Add water gradually until dressing is pourable but not watery. Taste and adjust salt.
8. Add massaged kale, roasted chickpeas, roasted broccoli, cooked quinoa, and shaved parmesan to a large serving bowl. Drizzle with half the dressing right before serving. Offer remaining dressing on the side.

Notes

Do not skip massaging the kale. Dry chickpeas thoroughly before roasting or they will steam instead of crisp. Spread chickpeas and broccoli in single layers on separate baking sheets for even roasting. Dress individual servings just before eating to prevent sogginess. Store all components separately in the fridge for 3 to 4 days. Dressing keeps up to 1 week. For vegan version omit parmesan or use nutritional yeast. Can be served warm or at room temperature.