Equipment
- stove
Ingredients
- 1 cup quinoa, cooked and cooled
- 14 oz canned chickpeas, drained
- 1 bunch Tuscan kale, stems removed, finely chopped
- 1 lemon, juiced
- 1 tsp olive oil, optional
- pinch salt
- ¼ cup dry packed sun dried tomatoes, julienned
- ¼ cup toasted sliced almonds
Salad Dressing Ingredients
- ⅓ 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.
Nutrition
Serving 1servingCalories 413kcalCarbohydrates 58gProtein 18gFat 14gSaturated Fat 2gPolyunsaturated Fat 6gMonounsaturated Fat 6gSodium 337mgPotassium 1042mgFiber 13gSugar 7gVitamin A 6854IUVitamin C 80mgCalcium 276mgIron 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
