Vegan Kale and Quinoa Power Salad with Turmeric Lemon Dressing

Total time45 min

Prep time20 min

Cook time25 min

Vegan Kale and Quinoa Power Salad with Turmeric Lemon Dressing

This vibrant bowl layers fluffy quinoa with deeply massaged kale, letting the leaves soften and turn a rich, glossy green before everything gets tossed together. Crisp-roasted chickpeas bring a smoky, cumin-spiced crunch, while sliced avocado, shredded red cabbage, and toasted pumpkin seeds add color, creaminess, and texture in every bite. The dressing is where the magic happens: golden turmeric, fresh lemon juice, grated garlic, and a hint of ginger whisk into a smooth, vivid drizzle that ties the whole salad together. It's a hearty, plant-powered lunch or dinner that eats like a full meal, not an afterthought. Make a double batch of the quinoa and chickpeas ahead, and this one comes together in minutes on busy weeknights. It's a genuinely satisfying option to build into a vegan meal rotation.

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Ingredients

4 servings

For the quinoa

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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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