Chestnut Free Kale and Quinoa Power Salad with Turmeric Lemon Dressing
This vibrant bowl is the kind of salad that actually keeps you full, built around fluffy quinoa, crispy oven-roasted chickpeas, and a heap of massaged kale that goes from tough and bitter to silky and rich with just a minute or two of hands-on work. The turmeric lemon dressing ties everything together with a bright, earthy kick — olive oil, fresh lemon juice, honey, ginger, and garlic whisked into something that tastes far more complex than the effort involved. Creamy avocado, crunchy pumpkin seeds, and shredded red cabbage round out the toppings, giving you color, texture, and nutrition in every single forkful. For anyone navigating tree nut restrictions, this recipe is naturally a safe bet — every ingredient is straightforward and easy to verify, with no ambiguous additions hiding in the pantry. Store-bought grain bowls and dressed salads can be a minefield when it comes to hidden nut-based toppings or dressings made on shared equipment, so building this one from scratch puts you completely in control. It works beautifully as a meal-prep staple since the components hold up well and the dressing can be made ahead and stored separately. Scatter a little fresh parsley over the top before serving and it looks like something you'd pay good money for at a café counter.
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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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