Mediterranean Diet Friendly Kale and Quinoa Power Salad with Turmeric Lemon Dressing
This salad is the kind of bowl that makes you feel genuinely good about what you're eating — vibrant, filling, and packed with ingredients that pull serious weight on flavor. Massaging the kale with olive oil and salt is the move that transforms it from tough and bitter to silky and almost sweet, making it the perfect base for everything piled on top. Fluffy quinoa soaks up the golden turmeric-lemon dressing beautifully, while cumin-spiced roasted chickpeas bring a satisfying crunch that holds up even after the bowl is dressed. Creamy avocado, shredded red cabbage, and toasted pumpkin seeds round things out with color, texture, and richness in every forkful. The dressing itself — built on extra-virgin olive oil, fresh lemon juice, ginger, and garlic — is the kind of thing you'll want to drizzle on everything else in your fridge. Plant-forward eating rarely gets this satisfying, and the whole thing comes together with pantry staples and fresh produce, no specialty shopping required. It's an ideal make-ahead lunch or a showstopper side that holds its own as a main.
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!