Eggless 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 cumin-spiced chickpeas, and massaged kale that turns silky and tender rather than tough and bitter. The real star is the turmeric lemon dressing — bright with fresh lemon juice, warming from ginger and black pepper, and just barely sweet from a touch of raw honey. Every component here is completely plant-based and naturally free from eggs, so there's no need to scan labels or swap anything out. Roasting the chickpeas until golden and crisp at the edges gives the whole bowl a satisfying crunch that makes it feel far more indulgent than it is. Creamy avocado, shredded red cabbage, and toasted pepitas round things out with color, texture, and healthy fats in every bite. Massaging the kale with olive oil and salt is a small step that makes a huge difference — it softens the leaves and helps them absorb the dressing beautifully. Whether you're meal-prepping for the week or putting together a showstopper lunch, this one delivers serious flavor without any fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!