Quinoa Salad with Chickpeas, Kale & Lemon Tahini Dressing

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Quinoa Salad with Chickpeas, Kale & Lemon Tahini Dressing

Yield: 8

Author: Jennifer Cartier

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This vibrant salad is packed with plant-based protein, fibre, and healthy fats. The kale and chickpeas help fuel workouts, and the lemon tahini dressing provides a burst of flavour.

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Ingredients

• 1 cup quinoa, cooked
• 1 can chickpeas, drained and rinsed
• 2 cups kale, chopped
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese (optional)
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions

1. 1. Cook the quinoa: Cook the quinoa according to package instructions. Let it cool before using in the salad.
2. 2. Prepare the dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, honey, salt, and pepper until smooth.
3. 3. Assemble the salad: In a large bowl, combine the cooked quinoa, chickpeas, kale, cucumber, red onion, and feta cheese (if using). Drizzle with the tahini dressing and toss to combine.
4. 4. Store: Divide the salad into 4 containers. This salad can be stored for 3-4 days in the fridge. The dressing can also be stored separately and added fresh to keep the salad from getting soggy.

Nutrition Facts

Calories

161

Fat

8 g

Sat. Fat

2 g

Carbs

17 g

Fiber

4 g

Net carbs

13 g

Sugar

2 g

Protein

6 g

Sodium

243 mg

Cholesterol

4 mg

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