Lactose Free Kale and Quinoa Power Salad with Turmeric Lemon Dressing
This salad is the kind of bowl that actually keeps you full — layered with fluffy quinoa, crispy cumin-spiced chickpeas, creamy avocado, and massaged kale that's tender enough to eat without feeling like you're chewing through a hedge. The turmeric lemon dressing ties everything together with a bright, earthy kick from fresh lemon juice, grated garlic, and a touch of honey. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-squinting required — it just works as written. Massaging the kale with olive oil and salt is the small step that makes a big difference, softening the leaves so they soak up the dressing instead of fighting it. The roasted chickpeas add a satisfying crunch that holds up even after the salad is dressed, which means leftovers the next day are still genuinely good. Pumpkin seeds and shredded red cabbage round out the texture and color, making this as visually impressive as it is nourishing. It's the rare recipe that feels indulgent and light at the same time — no cream, no cheese, no compromise.
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!