Chicken Free Kale and Quinoa Power Salad with Turmeric Lemon Dressing
This salad is a serious bowl of goodness — earthy kale, fluffy quinoa, crispy roasted chickpeas, creamy avocado, and a golden turmeric lemon dressing that ties everything together with a bright, warming kick. The massaged kale is a small step that makes a huge difference, softening the leaves so they soak up every drop of that garlicky, ginger-spiked dressing instead of fighting back with bitterness. Roasting the chickpeas with cumin and smoked paprika gives them a satisfying crunch that more than holds its own against the creamy avocado and tender quinoa. The dressing itself — turmeric, lemon, honey, and black pepper — is the kind of thing you'll want to drizzle on everything else in your fridge by the end of the week. Every component here is completely plant-based and built from whole, recognizable ingredients, so there's no label-reading anxiety or wondering what's hiding in a sauce. The shredded red cabbage and pumpkin seeds add color and texture that make this feel like a restaurant-worthy grain bowl you somehow pulled off at home. It's hearty enough to stand alone as a meal and vibrant enough to make you genuinely excited about eating a salad.
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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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