Equipment
- stove
Ingredients
- 1 cup quinoa, cooked and cooled
- 14 oz can chickpeas, drained
- 1 bunch Tuscan kale, stems removed, finely chopped
- 1 lemon, juiced
- 1 tsp olive oil, optional
- pinch of salt
- ¼ cup julienne cut sun dried tomatoes, not in oil
- ¼ cup toasted sliced almonds
Salad Dressing Ingredients
- 1/3 cup balsamic vinegar
- 2 tbsp creamy tahini
- 1 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp dijon mustard
- ⅛ tsp crushed red peppers
- salt and pepper, to taste
Method
- Place the kale in a large bowl and drizzle with lemon juice, a pinch of salt, and optional olive oil. Use your hands to massage for 15 seconds until tender. Add all the remaining ingredients for the salad to the bowl.
- Place the ingredients for the dressing in a jar and whisk to combine. Season to taste.
- Pour the dressing over the salad and toss to combine. Enjoy within 48 hours.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.