This Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette is the ultimate healthy vegan recipe. Not only is it full of flavor, but it’s meal prep approved & perfect for get-togethers!

Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette topped with avocado, pumpkin seeds, hemp seeds, and sunflower seeds, with a fork in it, sitting on a white marble counter.

Simple, nutritious, & beyond delicious, this Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette is a mouthwatering recipe.

Yes, this salad is truly crave-able. Let me explain.

This incredible salad includes massaged kale, hearty chickpeas, fluffy quinoa, healthy fat seeds, creamy avocado, & a sweet + tangy maple dijon vinaigrette. Each bite will have you digging in for more!

Why You’ll Love This Healthy Vegan Kale Salad Recipe

Full of Flavor & Loaded with Nutrition: Just because this recipe includes healthy ingredients, doesn’t mean that there is a lack of taste. It’s truly a crave-able kale salad!
Quick & Easy: Ready in 15 minutes or less & is straight-forward to make!
Great for Meal Prep: This Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette stores well in the fridge, making it the perfect vegan recipe option for healthy lunches or dinners throughout the week.

Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette Recipe topped with avocado, pumpkin seeds, hemp seeds, and sunflower seeds, with a fork in it, sitting on a white marble counter.

Ingredients

Organic Chickpeas: Loaded with protein, full of fiber, & provides this kale salad recipe with some heartiness.
Organic Quinoa: To provide this salad with a nutty flavor, along with protein & fiber. You can use any color that you have on hand – white, red, or multi-color.
Organic Avocado: Make sure to use a large + ripe avocado.
Organic Seeds: A combo of pumpkin seeds, sunflower seeds, & hemp seeds.
Organic Extra-Virgin Olive Oil: Olive oil is the perfect oil to use in this dressing. Be sure to use extra-virgin olive oil for optimal flavor + health benefits.
Organic Lemon: Just a squeeze of fresh lemon takes the dressing to the next level!
Organic Pure Maple Syrup: One of my favorite natural sweeteners. It adds the perfect amount of sweetness to the dressing, without the need of any refined sugars.
Organic Dijon Mustard: To balance out the sweetness, dijon mustard adds a bit of “tang.” Careful, a little goes a long way.
Organic Garlic: Please use fresh garlic, as opposed to powdered. This is an ingredient that you never want to skip!
Sea Salt & Black Pepper: Just a healthy pinch of each to add to this salad dressing.

How To Make

Kale. Add the washed & chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Add. To the kale bowl, add the drained chickpeas, cooked quinoa, diced avocado, & seeds.
Dressing. In a mixing bowl, whisk all of the dressing ingredients together until well combined.
Toss. Drizzle the dressing over the salad & give it a good toss.
Serve. Divide between bowls & enjoy!

Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette in a mixing bowl with avocado, pumpkin seeds, hemp seeds, and sunflower seeds, sitting on a white marble counter.

Tips for Making this Vegan Kale Salad Recipe Perfectly

Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout in.
Cool the Quinoa: Be sure to cool the quinoa prior to adding it to the kale, as this ensures that the kale doesn’t get soggy.
Organic Avocado: Use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.
Chilled Ingredients: This is personal preference, but I recommend refrigerating the chickpeas, quinoa, avocado, & of course, the kale prior to preparing.

Storing & Reheating

This Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer the salad to an air-tight glass container & refrigerate for up to 4 days. I don’t recommend dicing the avocado or adding the dressing until the salad is ready to enjoy.

Vegan Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette topped with avocado, pumpkin seeds, hemp seeds, and sunflower seeds, with a fork in it, sitting on a white marble counter.

More Kale Salad Recipes You’ll Love

If you make this Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

Christin.

Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette

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Author: Christin Gillespie
Prep Time: 15
Total Time: 15
Yield: 4 1x
Category: Salad
Method: Mixing
Cuisine: American
Diet: Vegan

Print Recipe

Description

This Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette is the ultimate healthy vegan recipe. Not only is it full of flavor, but it’s meal prep approved & perfect for get-togethers!

Ingredients

Scale

Always opt for organic ingredients.

KALE

5 cups kale, stems removed, chopped
Fresh lemon juice

DRESSING

¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp pure maple syrup
2 tsp dijon mustard
2 garlic cloves, minced
Sea salt & black pepper, to taste

SALAD

1 large avocado, diced
½ cup chickpeas, drained
½ cup cooked quinoa, cooled
¼ cup hemp hearts
¼ cup sunflower seeds
¼ cup pumpkin seeds

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Instructions

Kale. Add the washed & chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Add. To the kale bowl, add the drained chickpeas, cooked quinoa, diced avocado, & seeds.
Dressing. In a mixing bowl, whisk all of the dressing ingredients together until well combined.
Toss. Drizzle the dressing over the salad & give it a good toss.
Serve. Divide between bowls & enjoy!

Notes

Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout in.

Cool the Quinoa: Be sure to cool the quinoa prior to adding it to the kale, as this ensures that the kale doesn’t get soggy.

Organic Avocado: Use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.

Chilled Ingredients: This is personal preference, but I recommend refrigerating the chickpeas, quinoa, avocado, & of course, the kale prior to preparing.

Storing: Transfer the salad to an air-tight glass container & refrigerate for up to 4 days. I don’t recommend dicing the avocado or adding the dressing until the salad is ready to enjoy.