Name: Zesty Chickpea Kale Salad with Sun-Dried Tomatoes & Pumpkin Seeds
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 medium carrots; 710 ml chicken or vegetable broth; 1 ½ (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ small bunches green onions (scallions); 1 ½ small bunches Italian (flat-leaf) parsley; 3 bunches kale; 1 ½ lemons; 1 cup pumpkin seeds; 1 ½ cups quinoa; 24 sun-dried tomatoes, oil-packed; black pepper; Dijon mustard; extra virgin olive oil; pure maple syrup; red wine vinegar; salt

Zesty Chickpea Kale Salad with Sun-Dried Tomatoes & Pumpkin SeedsZesty Chickpea Kale Salad with Sun-Dried Tomatoes & Pumpkin Seeds — a 35-minute dinner recipe with 17 ingredients, serving 6.Ingredients

6 medium carrots

710 ml chicken or vegetable broth

1 ½ (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ small bunches green onions (scallions)

1 ½ small bunches Italian (flat-leaf) parsley

3 bunches kale

1 ½ lemons

1 cup pumpkin seeds

1 ½ cups quinoa

24 sun-dried tomatoes, oil-packed

black pepper

Dijon mustard

extra virgin olive oil

pure maple syrup

red wine vinegar

salt

Instructions

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, drain and rinse the chickpeas in a colander; set aside to drain further.

Wash and dry the fresh produce.

Grate the zest from the lemons and transfer to a large salad bowl; juice the lemons into the same bowl.

Peel and mince garlic; transfer to the bowl.

Add vinegar, oil, Dijon, maple syrup, salt, and pepper to the bowl and whisk to combine.

Fold the kale leaves in half lengthwise and slice off the stems. Finely chop leaves and transfer to the bowl with the dressing.

Grate the carrots and add to the bowl with the kale.

Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to the bowl.

Shave parsley leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

Uncover the quinoa and fluff with a fork.

Thinly slice the sun-dried tomatoes and add to the bowl.

Add the cooked quinoa and the chickpeas to the bowl; toss until well combined.

To serve, divide salad between bowls and top with pumpkin seeds. Enjoy!

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