Crispy Quinoa Kale Salad with BBQ Chickpeas

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Massaged kale is topped with crispy quinoa, sweet BBQ chickpeas, and a tangy Caesar-ish dressing.

Prep Time25

Cook Time30

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings: salads

Calories: 501kcal

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.

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.

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.)

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.

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).