Chickpea Quinoa Rainbow Salad

Need an easy lunch that takes virtually no time to make? Looking for something easy and nutritious for your next meal-prep? This lettuce-less salad is protein packed, rich in fiber, and high in minerals. It is also customizable, so feel free to add any ingredients and toppings you have on hand!

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Servings: 4

Prep Time: 00:05

Cook Time: 00:20


3 tablespoons olive oil

2 handfuls kale, de-ribbed and chopped

1 teaspoon salt

1 teaspoon pepper

2 1/4 cups water

1 cup rainbow quinoa

1 cup chopped bell pepper (~5 mini peppers)

1 cup cucumber, diced

1 can chickpeas, drained and rinsed

Recommended Dressing

1/4 cup olive oil

1/4 cup apple cider vinegar

2 tablespoons maple syrup


1In a medium saucepan, heat olive oil over medium-high heat. Add in the kale, salt, and pepper, and toss to make sure everything is coated. Stir frequently for about 1 min, or until the kale begins to soften.

2Pour in the water and stir. Raise the heat to high. Allow the water to begin boiling, then add in the quinoa. Stir in the quinoa then cover completely. Reduce the heat to the lowest setting and let it all simmer for 20 min.

3Once the quinoa is done, fluff with a fork. Turn off the heat and remove from the burner. Allow to cool completely before adding in the rest of the ingredients.

4Once cooled, add in the bell pepper, cucumber, and chickpeas. Mix well.

5Enjoy with the recommended dressing or dressing of your choice!

Additional Notes

This dish pairs well with many kinds of sauces and dressings. While vinaigrettes work well, make sure you add it when you are ready to eat your portion. Otherwise, the veggies will become soggy and vinegar-soaked. Same goes for creamier dressings.

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