Topped with crispy quinoa, BBQ chickpeas, and a Caesar-ish dressing, this kale salad is anything but boring! It's a protein-forward salad that works well for meal prep.
I'm not kidding when I say that I look forward to lunch every day when I prep this salad. It's the combination of the crispy quinoa, tangy Caesar-ish dressing, and sweet BBQ chickpeas that makes it so good!
The dressing is inspired by Caesar dressing, but made with mostly Greek yogurt, a splash of olive juice for tang, fresh garlic, and a few pantry staples. It's salty, briny, and tangy, and also adds a little extra protein to the salad!
Ingredients
- Kale: I stick to good old-fashioned curly kale for this salad, but lacinato (AKA dinosaur) also works.
- BBQ Chickpeas: This adds balance to an otherwise tangy, salty salad. I use Kinder's BBQ sauce and follow my BBQ Chickpeas recipe. Do note that this is NOT a crispy chickpea recipe, but the longer the chickpeas cook the stickier and firmer they become.
- Crispy quinoa: Cook quinoa with water and a pinch of salt, then drizzle with olive oil and bake. The result is crispy quinoa that actually crunches.
- Greek yogurt: I recommend full fat Greek yogurt for the best texture and flavor. In my experience, low fat or fat-free Greek yogurt has a more astringent flavor, though this may be brand dependent. To cut the tartness of the dressing, I add ⅓ cup of mayonnaise.
- Olive juice: Another option is caper juice. Both of these ingredients add a particular brininess to the dressing, though caper juice does have a slightly different flavor profile.
Cassidy's tips
- Massage the kale with a splash of oil and salt! This improves the texture so much and makes it a little easier to digest by breaking down some of the cell walls in the hearty kale.
- You can omit the mayonnaise from the salad dressing for a tangier dressing. I find that the mayonnaise tones down the sharpness of the Greek yogurt.
- Don't skip stirring the quinoa. This recipe is a great way to find out where the hot spots in your oven are, as you'll notice some areas cook much more quickly than others.
- If you prefer crispy chickpeas, check out my Air Fryer Chickpeas recipe.
Storage notes
The quinoa: I was surprised to find that crispy quinoa keeps well in the fridge and retains its texture well. However, don't transfer the quinoa from the sheet pan to a storage container until it's fully cooled, as the steam can rehydrate it.
The dressing: Keeps well for 4-5 days, so is a good option for making in advance. It thickens up slightly as it chills.
The salad: I recommend waiting to add dressing and quinoa to the salad until you're ready to serve it. For meal prep, keep the kale, chickpeas, and Parmesan together. Wait to toss it with the quinoa and dressing until just before serving.
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Crispy Quinoa Kale Salad with BBQ Chickpeas
Massaged kale is topped with crispy quinoa, sweet BBQ chickpeas, and a tangy Caesar-ish dressing.
Equipment
Ingredients
For the Crispy Quinoa
- 1 cup dry quinoa
- 2 cups water or vegetable broth
- ½ teaspoon kosher salt divided
- 1 tablespoon olive oil more as needed
For the BBQ Chickpeas
- neutral oil as needed
- 15 ounce can chickpeas drained and rinsed
- ¼ cup BBQ sauce I use Kinder's sweet & smoky
- ¼ teaspoon smoked paprika optional
For the Salad
- 8 ounces chopped curly kale see note #1
- olive oil as needed
- salt & pepper to taste
- vegetarian Parmesan
For the Dressing
- ⅔ to 1 cup plain Greek yogurt full-fat works best
- ⅓ cup mayonnaise
- 3 tablespoons lemon juice from one lemon
- 1 tablespoon green olive brine from a jar of olives; see note #2
- 2 teaspoons soy sauce
- 1 large garlic clove
Instructions
For the Crispy Quinoa
- Rinse the quinoa well in a fine mesh sieve. Transfer to a sauce pot with 2 cups of water and ¼ teaspoon salt. Bring to a boil, then reduce to a gentle simmer. Cover and simmer until the water is absorbed and the quinoa is fluffy.
- Preheat the oven to 375F. Place parchment paper on a large (full-sized) sheet pan. Transfer the quinoa to a parchment paper lined baking sheet. It's okay if the quinoa is a little wet.
- Drizzle with olive oil and the remaining ¼ teaspoon of salt. Use a spatula to spread the quinoa into an even layer. Bake at 375F for 15 minutes, remove from the oven and stir. Spread into an even layer again. Return to the oven and bake another 10-15 minutes, stirring every 5 minutes to keep the edges from burning. The quinoa is ready when it is crispy and dehydrated. It will continue to firm up as it cools.
For the BBQ Chickpeas
- Meanwhile, make the BBQ chickpeas. Heat a medium skillet over medium heat. Add a drizzle of oil, then the drained and rinsed chickpeas, BBQ sauce, and optional smoked paprika. Cook over medium heat, stirring occasionally, until the sauce is thickened up.
- I typically cook the chickpeas for as long as the quinoa is in the oven because this just develops the BBQ flavor and thickens up the sauce significantly. Turn the heat down to low if the chickpeas start popping or the sauce is bubbling too rapidly.
For the Dressing
- In a bowl or wide-mouth jar, whisk together or immersion blend together ⅔ cup of the Greek yogurt, mayonnaise, lemon juice, olive brine, and soy sauce. Grate in 1 clove of garlic using a Microplane or the smallest holes on a box grater. Taste the dressing and adjust as needed (see notes.)
Assembly
- Drizzle the kale with just enough olive oil to coat it and add a pinch of salt. Massage with clean hands until it feels wilted, just 30 seconds to a minute.
- For a large salad: Toss the kale with half the dressing. Top with BBQ chickpeas and crispy quinoa. Use a cheese grater or vegetable peeler to peel large ribbons of Parmesan, to taste. Drizzle each serving with more dressing, to taste.
- To meal prep: Divide ingredients, except for the dressing and quinoa, between meal prep containers. Wait to toss the salad with the dressing and quinoa until just before serving.
Notes
- Kale: I use curly kale, but other varieties should work. Adjust amount of kale in each salad based on your preference. One bunch of kale is typically 7-8 ounces, but varies by store.
- Olive juice: This adds brininess. Caper juice should have a similar effect, but start with half the amount.
- Sheet pan size: I recommend using a large sheet pan so that the quinoa spreads into an even layer. I tested this with a half sheet pan and it did work but took an extra 10-15minutes of cooking time and more stirring.
- Dressing: This dressing is tangy and garlic-forward. The lemon juice adds tang and the soy sauce adds subtle saltiness. For a thicker dressing, add an additional ⅓ cup yogurt (tangier) or mayonnaise (subtler).
Nutrition
Serving: 1saladCalories: 501kcalCarbohydrates: 53gProtein: 20gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 11mgSodium: 1136mgPotassium: 628mgFiber: 10gSugar: 7gVitamin A: 5793IUVitamin C: 58mgCalcium: 276mgIron: 4mg
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