Almond Free Kale and Quinoa Power Salad with Turmeric Lemon Dressing
This vibrant bowl is packed with massaged kale, fluffy quinoa, crispy roasted chickpeas, creamy avocado, and a golden turmeric lemon dressing that ties everything together with a bright, warming kick. The massage step is the secret weapon here — working the kale with olive oil and salt transforms it from tough and bitter into something silky and deeply savory that actually soaks up the dressing beautifully. Roasting the chickpeas until they're golden and crisp at the edges adds a satisfying crunch that makes this feel like a complete, hearty meal rather than a side salad. Many store-bought grain bowls and packaged salad kits sneak in tree nuts as a topping, but this recipe keeps things completely nut-free by reaching for pumpkin seeds instead — delivering that same satisfying bite without any concern. The dressing is whisked together from pantry staples like turmeric, ginger, fresh lemon juice, and a touch of honey, so there's no blender required and no mystery ingredients to second-guess. Shredded red cabbage adds a pop of color and a little crunch, while fresh parsley lifts the whole dish at the end. It's the kind of salad that actually keeps you full and has you looking forward to leftovers the next day.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
For the salad
- 1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
- 1 large avocado, pitted and sliced
- ½ cup shredded red cabbage
- ¼ cup raw pumpkin seeds (pepitas)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small garlic clove, finely grated
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a plate to cool slightly.
- 2
While the quinoa cooks, pat the drained chickpeas very dry with paper towels. Spread them on a rimmed baking sheet, drizzle with 1 tbsp olive oil, and toss with the cumin, smoked paprika, and 1/4 tsp salt until evenly coated. Roast until the chickpeas are golden and crisp at the edges, 20–25 minutes, shaking the pan once halfway through.
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