Crispy Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette is a healthy vegan recipe that is so delicious. Massaged kale, nutty quinoa, protein-rich chickpeas, seeds, and creamy avocado, all get coated with a sweet, yet tangy maple dijon vinaigrette. It’s an easy vegan salad recipe that is perfect for a weeknight dinner or meal prep option!

Crispy Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette recipe with a fork in it. Sitting on a cutting board.

If you’re new to the whole vegan kale salad game, then you’re in the right place.

This Crispy Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette is a dare I say, a mouthwatering recipe that will turn anyone into a kale salad lover.

What makes this salad so delicious is the quinoa & the chickpeas. The quinoa add some nuttiness + heartiness, as the chickpeas provide a nice crunch. Think croutons, but packed with plant-protein & fiber.

Along with the massaged kale, seeds, creamy avocado, and the maple dijon vinaigrette, this kale creation is one to please all!

Why You’ll Love This Healthy Vegan Kale Salad Recipe

Full of Flavor & Loaded with Nutrition: Just because this bowl is on a base of greens, doesn’t mean that there is a lack of taste.
Quick & Easy: This Crispy Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette recipe comes together in about 30 minutes.
Great for Meal Prep: This healthy vegan kale salad recipe stores well in the fridge, making it a great recipe to meal prep for quick lunches or dinners throughout the week.

Vegan Chickpea & Quinoa Kale Salad recipe with a fork in it. Sitting on a cutting board.

Ingredients

Organic Chickpeas: Roasted to perfection to take this salad to the next level. Plus, chickpeas are loaded with protein and are a great source of fiber.
Organic Quinoa: To provide this salad with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.
Organic Avocado: Make sure to use a large + ripe avocado for this recipe.
Organic Seeds: A combo of pumpkin seeds, sunflower seeds, and 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 this 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

Quinoa. Prepare quinoa as instructed from the package.
Chickpea Croutons. Preheat the oven to 425 degrees F. On a baking sheet, combine the drained chickpeas, avocado oil, & spices. Toss well to evenly coat. Transfer to the oven and roast for 20 – 25 minutes, flipping halfway.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Add. To the kale bowl, add the diced avocado, crispy chickpeas, cooked quinoa, nuts, and seeds.
Dressing. Whisk all of the dressing ingredients to a bowl, until well combined.
Toss. Drizzle the dressing over the kale salad and give it a good toss.
Serve. Divide between bowls & enjoy!

Tips for Making this Healthy Vegan Kale Salad Perfectly

Drain the Chickpeas: Drain your chickpeas, this ensures that they get crispy while baking.
Organic Quinoa: You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.
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.
Organic Avocado: Be sure to use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.

Storing & Reheating

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

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

Optional Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa & chickpeas, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the greens, avocado, seeds, and dressing.

Healthy Vegan Chickpea & Quinoa Kale Salad recipe with a fork in it. Sitting on a cutting board.

More Healthy Vegan Salad Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Crispy Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

½ cup dry quinoa

CHICKPEA CROUTONS

1 (15-oz) can chickpeas, drained
2 tsp avocado oil
½ tsp garlic powder
Sea salt & black pepper, to taste

SALAD

1 bunch kale, de-stemed & chopped
1 large avocado
2 tbsp hemp hearts
2 tbsp sunflower seeds
2 tbsp pumpkin seeds

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

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Instructions

Quinoa. Prepare quinoa as instructed from the package.
Chickpea Croutons. Preheat the oven to 425 degrees F. On a baking sheet, combine the drained chickpeas, avocado oil, & spices. Toss well to evenly coat. Transfer to the oven and roast for 20 – 25 minutes, flipping halfway.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Add. To the kale bowl, add the diced avocado, crispy chickpeas, cooked quinoa, nuts, and seeds.
Dressing. Whisk all of the dressing ingredients to a bowl, until well combined.
Toss. Drizzle the dressing over the kale salad and give it a good toss.
Serve. Divide between bowls & enjoy!

Notes

Drain the Chickpeas: Drain your chickpeas, this ensures that they get crispy while baking.

Organic Quinoa: You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.

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.

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

Storing & Optional Reheating: Transfer the salad to an air-tight glass container & refrigerate for up to 4 days. I don’t recommend preparing the avocado until the salad is ready to enjoy. To reheat, preheat the oven to 350 degrees F. Transfer the quinoa & chickpeas, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the greens, avocado, seeds, and dressing.