Kale Quinoa Salad with Chickpeas is a hearty vegan dish featuring pomegranate, apples, and pumpkin seeds. The combination of seasonal flavors and textures makes it a filling lunch or festive holiday side.

The rise of kale salad

Kale salads make a regular appearance in my kitchen.

Some of my favorites are Strawberry Avocado Kale Salad and the simple avocado massaged kale I serve on Potato Tacos.

Do you remember the days when kale was used for decoration on salad bars?

I don’t think any of us knew you could actually eat it.

And if you remember kale as strictly a garnish, you must read the fascinating article The Strange Mystery Of Who Made Kale Famous … And Why.

Anyway, now you’ll be hard pressed to find a restaurant which doesn’t serve a version of kale salad.

Plus it’s easy to buy all different varieties of kale year round at most major supermarkets.

I enjoy kale salads because they are hearty and can stand up to dressings without wilting like delicate lettuces.

You can even make them in advance and refrigerate them until you’re ready to eat.

That’s why this Kale Quinoa Salad is a great choice for meal prep and make-ahead lunches.

Kale Quinoa Salad ingredients

Before we get started, there are a few special ingredients you will need for this recipe.

But don’t worry. They are easy to get and can be used in lots of other recipes.

And in case you can’t find them where you live, I have added Amazon links for your convenience.

Olive oil (The best oil to use on a Mediterranean diet.)

Pomegranate vinegar (If you’ve never tried it before, you are in for a treat! I love it in salad dressings.)

Lime juice (This is my secret shortcut when I don’t have fresh limes. I always buy organic 100% juice.)

Quinoa (This one is organic and pre-washed. Talk about a time saver!)

Chickpeas (Also known as garbanzo beans, they are one of my favorite sources of plant-based protein.)

Pomegranate seeds (You can either purchase a whole pomegranate and remove the seeds, or arils, yourself, or buy a container of the seeds. They are also available frozen in some markets.)

Apple (Use your favorite variety such as Granny Smith, Honeycrisp, or Fuji.)

Pumpkin seeds (pepitas) (These are great for salads and snacking!)

Kale varieties

Of course, we can’t forget the kale.

There are a myriad of different types of kale, including heirloom varieties in many colors like red, purple, and black.

But one of the most common types, green curly kale, is easy to find in most markets.

Curly kale has a mild flavor that works well raw in salads.

Another option is lacinto kale, also known as dino kale.

Feel free to use whatever kind of kale you like in this recipe.

And you probably already know how healthy kale is.

This cruciferous vegetable which is a member of the cabbage family is very high in vitamin A, vitamin K, and vitamin C, plus many important minerals.

It’s low in calories yet makes you feel full.

And it’s a wonderful addition to a vegan Mediterranean diet.

Read more about the many types and health benefits of kale.

And for other recipes featuring kale, check out the recipes for Pomegranate and Apple Kale Salad, Peanut Butter Green Smoothie, and Smoky Kale & Chickpeas.

Recipe FAQ

Before we get to the recipe, I want to address a few frequently asked questions.

Tip One cup dry quinoa yields about three cups cooked quinoa.

How do you cook one cup of quinoa?

This recipe starts with cooked and cooled quinoa, which I like to make in advance.

You can also make a batch for use in other recipes, then save a cup to use in this kale salad.

Below are my preferred methods for preparing quinoa. You will have more than you need for this recipe. You can either refrigerate the excess and use it within 3 days, or freeze it for up to 3 months.

To cook the quinoa in an Instant Pot electric pressure cooker, add the rinsed and drained quinoa and 1 1/4 cup water to the pot. Close the lid and select the manual/pressure cook button. Set the timer for 5 minutes on high. When the 5 minutes is up, allow the pressure to release naturally.

To cook the quinoa on the stove, add the rinsed and drained quinoa and 2 cups water to a 2-quart sauce pan and bring to a boil. Cover the pot and lower the heat to low. Simmer for 15 minutes with the lid on. After 15 minutes, remove the pot from the heat. Keep covered and allow to rest for 5 minutes.

Spread out the cooked quinoa on a rimmed baking sheet to speed up the cooling process.

How do you make kale less tough?

Since raw kale starts off rather tough, we will massage it with a little olive oil and salt to make it tender.

Simply place the torn kale in a salad bowl along with the oil and salt, then rub the kale with your hands until it’s soft and reduced in volume.

How do you eat a pomegranate?

While pomegranates tend to be messy and can stain your clothing, once you remove the seeds, they are sweet, tart, and delicious.

The entire seed can be consumed.

Learn how to remove pomegranate seeds.

Kale Quinoa Salad Recipe

Once the ingredients are prepped, this kale quinoa salad is very easy to make.

Toss the massaged kale with the pomegranate vinegar and lime juice. Fold in the cooled quinoa, chickpeas, pomegranate seeds, chopped apple, and pumpkin seeds. Enjoy right away, or chill for later.

Leftover salad with last up to 3 days covered and refrigerated.

If you love this recipe, please give it 5 stars! ★★★★★

