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Olivia

Kale and Quinoa Salad

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Kale and quinoa salad with avocado and chickpeas. A healthy, plant-forward meal with olive oil and lemon for fresh, balanced eating.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 270
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup cooked quinoa
  • 1 cup chickpeas cooked or canned, drained
  • 2 cups kale chopped
  • 1 avocado diced or slice
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Salad Bowl Set
Salad Bowl Set
$24.24
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04/30/2026 01:00 am GMT
Salad Bowl

Cooking Instructions
 

  1. Place chopped kale in a large bowl.
  2. Add olive oil and massage for 1-2 minutes.
  3. Add cooked quinoa and chickpeas.
  4. Add diced avocado.
  5. Drizzle with lemon juice.
  6. Season with salt and black pepper.
  7. Toss gently to combine.
  8. Let sit for 3-5 minutes to blend flavors.
  9. Taste and adjust seasoning if needed.
  10. Top with fresh parsley before serving.

Nutrition

Calories: 270kcalCarbohydrates: 26gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 16mgPotassium: 494mgFiber: 8gSugar: 3gVitamin A: 1304IUVitamin C: 19mgCalcium: 64mgIron: 2mg

Notes

• Massage kale to soften texture and improve flavor
• Use ripe avocado for best consistency
• Rinse canned chickpeas well before using

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