Sautéed Kale and Quinoa Salad with Roasted Chickpeas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A nutrient-packed salad featuring sautéed kale and fluffy quinoa, topped with crunchy roasted chickpeas and a tangy lemon dressing. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 45 minutes pairs kale leaves, quinoa, water into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, chopped kale leaves
• 1 cup, rinsed quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 4 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 3 tbsp, freshly squeezed lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/4 cup, finely diced red onion

Instructions

1. Step 1: Preheat the oven to 400°F. Toss 1 can (15 oz) drained chickpeas with 2 tbsp olive oil, 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes, shaking halfway through, until crispy.
2. Step 2: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 cups chopped kale and 1/2 tsp salt. Sauté for 5 minutes until kale is wilted and tender but still bright green.
4. Step 4: In a small bowl, whisk together 3 tbsp freshly squeezed lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp black pepper, and remaining 1/2 tsp salt for the dressing.
5. Step 5: In a large bowl, combine the cooked quinoa, sautéed kale, 1/4 cup finely diced red onion, and roasted chickpeas. Pour dressing over and toss well to combine. Serve warm or at room temperature.