Ingredients

The following ingredients have 6 Servings
  • 1 bunch curly kale
  • 3/4 cup uncooked quinoa
  • 1/4 cup pumpkin seeds
  • 1/4 cup sliced almonds
  • 1 can Chickpeas
  • 2 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/3 cup olive oil
  • 2 tbsp honey
  • 1 tsp minced garlic (about 2 cloves)
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • 1/4 tsp sea salt (or to taste)
  • Black pepper to taste

Instruction

  • Preheat the oven to 400 degrees Fahrenheit.
  • Drain and rinse the chickpeas and to a bowl.
  • Add in the olive oil, garlic powder and salt and toss to combine
  • Transfer to a baking sheet lined with parchment paper and bake for about 40 minutes or until crispy.
  • As the chickpeas cook, prepare the quinoa following these instructions.
  • While the quinoa is cooking, de-stem the kale, wash, and chop finely. I like to use kitchen sheers to get it really small. Add to a large bowl along with the chickpeas, quinoa, pumpkin seeds and sliced almonds.
  • To make the dressing, simply whisk all ingredients together in a small bowl or add to a salad dressing shaker and shake to combine.
  • Toss the dressing with the salad. Top with additional salt and pepper if desired and enjoy!