Hazelnut Free Kale and Quinoa Power Salad with Turmeric Lemon Dressing
This vibrant bowl is the kind of salad that actually keeps you full, built on a base of massaged kale and fluffy quinoa that soak up every drop of the golden turmeric lemon dressing. The dressing itself is bright and warming — olive oil, fresh lemon juice, honey, ginger, and garlic whisked together into something that tastes far more complex than the effort involved. Crispy oven-roasted chickpeas seasoned with cumin and smoked paprika add a satisfying crunch on top, while creamy avocado slices and shredded red cabbage bring color and freshness to every forkful. Pumpkin seeds round out the texture with a subtle nuttiness that's completely safe for anyone avoiding tree nuts like hazelnuts — no cross-contamination concerns hiding in the ingredient list. Massaging the kale is the small step that makes a big difference, breaking down the tough leaves so they turn silky and mellow rather than bitter and chewy. Every component here is whole, recognizable, and straightforward, so you know exactly what's going into the bowl. It's the kind of recipe you'll find yourself making on repeat for weekday lunches or as a showstopper side at the dinner table.
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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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