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A bowl of quinoa chickpea cranberry salad.

Quinoa Chickpea Salad with Cranberries

Print Recipe
This Quinoa Chickpea Salad is fresh and light with sweet cranberries, crisp kale, and the crunch of almonds and pepitas. This naturally vegan and gluten-free salad is perfect as a nutrient-dense side dish for any meal or party.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 158
Author Elizabeth

Ingredients

  • 1 ½ Cups Dry Quinoa
  • 3 Cups Water
  • ½ Bunch Kale
  • 1 15 Ounce Can Chickpeas drained and rinsed
  • ¾ Cup Cranberries
  • ½ Cup Sliced Almonds
  • ½ Cup Pepitas
  • ¼ Cup Balsamic Vinegar
  • 3 Tablespoons Dijon Mustard
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper

Instructions

  • Cook the quinoa with 3 cups of water. Bring to a boil in a small pot, then cover and cook on low for 20 minutes. Let cool.
  • Meanwhile, chop the kale. Massage for a few minutes until it softens.
  • In a small bowl whisk together the balsamic vinegar, dijon mustard, salt and pepper.
  • Add the quinoa, kale, chickpeas, cranberries, almonds, pepitas, and dressing to a large bowl. Toss to combine.

Nutrition

Calories: 158kcal | Carbohydrates: 22g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 342mg | Potassium: 257mg | Fiber: 4g | Sugar: 1g | Vitamin A: 557IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg