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Kale Chickpea Quinoa Salad in a white bowl with crispy chickpeas roasted broccoli massaged kale fluffy quinoa and lemon tahini dressing

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.