I think everyone should have a salad like this in their repertoire. It’s perfect to make at the beginning of the week and take for lunch each day. It’s a great side dish for a BBQ or picnic and it’s always a hit at every potluck I bring it to.
I saw an article a while ago talking about how the art of the salad has died. People don’t eat as many regular green garden salads anymore. Instead, everyone packs their salads with all kind of crazy ingredients that make them meals rather than salads. I have to say that I’m definitely guilty of that! I do still really enjoy salads that consist of lettuce, a few simple vegetables and a light dressing, but I also love salads so much that I want to eat them as my main course!
This salad is packed with kale, quinoa, chickpeas and tomatoes, but you could also add your other favorite vegetables as well. It is dressed with a simple tahini lemon dressing, which has become my go-to with “meal salads” like this. It’s creamy, nutty and has a delicious kick from the lemon. This salad is hearty enough if you are still dealing with cold wintery weather, but also light enough to eat as a lunch if it’s a little bit hotter where you are!Print
- 1/2 cup quinoa, dried
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 small bunch lacinato kale (5–6 cups when chopped)
- 2 cups cherry or grape tomatoes, cut in half
- 1/4 cup roasted sunflower seeds, or more if desired
Lemon Tahini Dressing:
- 1/3 cup tahini
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- 1/4 cup water
- 1/2 teaspoon salt, or more to taste if desired
- Cook the quinoa according to package directions.
- Add all dressing ingredients to a large bowl and mix until combined and a smooth dressing is formed. Chop the kale and add it to the bowl along with the remaining ingredients. Mix everything until dressing and ingredients are evenly distributed.
Salad can be stored in the refrigerator in an air tight container for 4-5 days.