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Chickpea & Greens Salad

Course Salad
Cuisine American
Keyword Chickpea & Greens Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 463kcal


  • 1 cup Quinoa, cooked
  • 1 medium lemon
  • 4 tbsp olive oil
  • 1/2 tsp salt
  • 2 cup, chopped kale
  • 1 can chickpeas (garbanzo beans), canned
  • 1 cup cherry tomatoes
  • 1/2 cup black olives, canned
  • 2 cup spinach
  • 1 tbsp, chopped basil, fresh
  • 2 medium orange


  • Cook quinoa as directed on package; set aside, covered.
  • While quinoa cooks, juice lemon and add 2 tbsp of the lemon juice to a large bowl.  Using the same lemon, add 2 tsp of zest to the juice.  Whisk in the oil and salt until it begins to blend together.
  • Remove the center stalks of the kale, roll the leaves and cut into strips; add to dressing.  Using a large spatula (or even better, your hands!) mix and massage the dressing with the kale.  The kale should begin to soften and wilt.
  • Drain and rinse chickpeas; add to kale.  Cut tomatoes in half; add to bowl with olives, spinach, basil (if using) and cooked quinoa.  Toss to coat evenly.  Top with orange wedges.
  • Serve or store covered in the refrigerator for later.


Calories: 463kcal | Carbohydrates: 60g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Sodium: 817mg | Fiber: 14g | Sugar: 2g