Easy Quinoa Kale Chickpea Salad: a tasty detox salad
If you don’t feel like bringing a salad on the table for Christmas this Quinoa Kale Chickpea Salad also makes a great detox salad to starts the new year. Well, as a French girl born in the snowy east of France where the temperature reach -20 C at Christmas time I understand that you may not want a salad on your table.
SO why not saving this recipe as a post Christmas detox salad along with my low carb coconut flour porridge for breakfast ? Yep, kale is a wonderful vegetable to reboot your body with vitamins, powerful antioxidants and anti-inflammatory. It also contains few calories, very little fat – only the good one. And simply taste good! This recipe is also loaded with plant-based protein as I combined kale with quinoa and almond to create a very satisfying salad. It is not because it is a great detox salad that it has to make you feel hungry right? So if you celebrate Christmas in winter and you overload on sweet and fat dishes I would say, this is the best salad to reboot your body after the holiday season.
Personally I will serve this salad on my Christmas table. Christmas in New Zealand is hot and salads are the best combination with Christmas ham. I absolutely love the color of this easy quinoa salad. The combo of red, green and white is so vibrant. If you never made a salad with kale I recommend to always combine the chopped kale leaves with the dressing at least an hour before serving. Store your salad in the fridge and let the leaves soften slightly. Kids will appreciate the salad even more and the flavor will blend even better. Of course don’t forget to remove the hard middle part of each kale leaf. Yuck! this is not good to eat !
There is no much more to say about this beautiful and easy kale quinoa salad. Enjoy it and leave me a comment if you want to connect with me!
Quinoa Kale Chickpea Salad - a delicious healthy vegan recipe perfect for light lunches, clean eating meals or side dish. Olive oils and almond butter dressing.
- 4 cup trimmed kale washed, drained, roughly chopped
- 1 cup cooked quinoa
- 1 can chickpeas drained, rinsed
- 3 tablesoon raw almonds
- 1 pinch chilli flakes
- 1 apple finely sliced
- 1/4 cup defrosted raspberries
Cook the quinoa according to the package directions. When quinoa is done cooking, cool to room for 10 minutes.
Meanwhile, wash, drain the curly kale leaves. Trim the middle part and roughly chop the leaves. Place the kale pieces into a large mixing bowl. Set aside.
Stir in cooked quinoa, chickpeas, whole almonds. Refrigerate while you prepare the dressing.
In another bowl prepare the almond butter dressing. Whisk together almond butter, apple cider vinegar, soy sauce garlic and maple syrup.
Pour the almond butter dressing onto the kale quinoa salad and combine to cover all the ingredients with the dressing. You can use your hands to massage kale and make sure it is well incorporated.
Cover the bowl with plastic wrap and set in the fridge for 1 hour. It is optional but this step will soften the kale leaves as it soak into the dressing. Also, the flavor will combine and it will be even more delicious.
Serve topped with apple slices, dollops of extra almond butter if you like and defrosted raspberries. Season with salt and chili flakes if desired.
Storage: This recipe serve 4 people. Store the salad in an airtight container in the fridge up to 24 hours.
Nutrition panel is for one serve. This recipe serve 4 people.