Recipes

Maple Balsamic Quinoa & Kale Salad With Crispy Chickpeas

HEALTHY MAMA MEAL PREP

FREE FLEXIBLE MEAL PLANNING GUIDE

Resources you'll love

tell me more!

I'm Kris, trained chef, culinary nutritionist and busy mom, here to help you take the stress out of healthy eating with flexible meal planning, simplified meal prep and easy budget-friendly meals.

Meet Kris

THE HEALTHY BALANCED
MAMA PODCAST

find what you're looking for:

Socialize

I don’t know about you, but I’m just not the biggest fan of salads in the winter time. The ingredients I typically love in salads aren’t fresh and in season, and salads are usually cold and light- whereas I love warm, hearty meals in the colder months of the year.

Enter this salad- made with ingredients that are both easily accessible and still fairly fresh in the winter, with hearty quinoa and crispy spiced chickpeas that make it feel like a solid and filling meal, rather than that light, fresh salad I love in the spring and summer.

It’s packed with nutrients- immune boosting Vitamin C in the kale (did you know 1 cup of kale has over 100% the daily recommended amount of vitamin C?!) , tons of plant based protein and B-vitamins for an energy and mood boost in the quinoa and chickpeas, and of course- omega-3 fats in the walnuts. All this is to say- you’re getting allll the benefits of a nutrient-rich salad, with a winter hat on.

Plus, can we talk about that dressing?! Maple. Balsamic. Sweet, lightly acidic… it perfectly complements the kale, the carrots and the apple– Just try it- ok? I promise you won’t be disappointed, at the least- and at the most, I promise I won’t judge you if you want to drink it!

Print

Maple Balsamic Quinoa & Kale Salad With Crispy Chickpeas

  • Author: Kristin Dovbniak
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4

Ingredients

Scale

Salad: 

3/4 cup uncooked quinoa
4 cups curly kale, chiffonade
1 medium apple, diced
1/2 cup julienne carrot (sliced with a peeler).
1/4 cup chopped walnuts
Maple balsamic dressing (see below)
1 batch crispy chickpeas (see below)

Dressing: 

2 tbsp maple syrup
2 tbsp good-quality balsamic vinegar
1/4 cup neutral oil (avocado or olive)
1/2 tsp cinnamon
1/4 tsp salt

Roasted Chickpeas: 

1 can chickpeas, drained, rinsed and patted dry
2-3 tsp oil
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp smoked paprika
1/4 tsp garlic powder
big pinch sea salt

Instructions

  1. Preheat oven to 375. Line a baking sheet with parchment paper. Toss chickpeas with oil (enough to coat), seasoning blend and a generous pinch of salt. Roast in oven for 15 minutes. Toss and cook another 5-10 until crispy. Set aside.

  2. While chickpeas are cooking, cook quinoa. Cook in a rice cooker with 1 1/2 cups of water or combined quinoa and 1 1/4 cups water in a small saucepan. Bring to a rolling boil, cover and remove from heat. Let sit for 15 minutes, untouched. Remove cover, stir, let sit a few more minutes if water remains. Fluff and let cool slightly.

  3. Prepare dressing by whisking all ingredients well and tasting for seasoning. Dressing should taste slightly over-seasoned (it’s going to coat the whole salad!).

  4. Combine cooked quinoa with kale, apple, carrot and walnuts. Toss with enough dressing to coat well (start with 1/2). Top with crispy chickpeas just before serving.

Did you make this recipe?

Share a photo and tag us @healthymamakris we can’t wait to see what you’ve made!

More recipes using kale:

Leave a Reply

Your email address will not be published.

Recipe rating