This is a bright, nutrient-packed chopped salad combining tender kale, fluffy quinoa, chickpeas, crisp vegetables, sliced almonds, and optional feta, all tossed in a zingy lemon dressing.

Why I’ll Love This Recipe

I love how this salad brings together so many textures and flavors — soft quinoa, hearty kale, crunchy broccoli and almonds, plus a citrusy lemon dressing that adds brightness to every bite. It’s refreshing yet filling, and it holds up beautifully in the fridge, which makes it one of my favorite options for meal prep or a healthy lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup dry quinoa (tri-color or regular white)

• 1 ¼ cup water

• 2 cups chopped kale

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 cup finely chopped broccoli florets

• ⅓‑½ cup finely chopped red onion

• 1 red bell pepper, chopped

• ½ cup crumbled feta cheese (optional)

• ¼ cup sliced almonds

For The Lemon Dressing:

• 1.5 lemons, juiced

• 3 Tbsp avocado oil (or light olive oil)

• 1 tsp white wine vinegar

• 1 clove garlic, minced

• ¼ tsp sea salt

• ¼ tsp black pepper

• ⅛ tsp dried dill (optional)

Directions

1. I rinse and drain the quinoa in a mesh strainer. For extra flavor, I sometimes toast it lightly in a dry pan before cooking.

2. I combine the quinoa and water in a small pot, bring it to a boil, then lower the heat to a simmer. I cover it with the lid slightly ajar and let it cook for about 12–13 minutes until the water is absorbed.

3. I fluff the cooked quinoa with a fork and season it with salt and pepper. Then I transfer it to a large bowl to cool.

4. While the quinoa is cooling, I wash and dry the kale, then massage it with a drizzle of oil and a pinch of salt until it softens.

5. I combine the massaged kale with chickpeas, chopped bell pepper, red onion, broccoli, and sliced almonds in a large mixing bowl.

6. To make the dressing, I whisk together the lemon juice, oil, vinegar, garlic, salt, pepper, and optional dill. I always taste and adjust it to my liking.

7. I pour the dressing over the salad and mix well so all the ingredients are evenly coated.

8. I top it off with crumbled feta if I’m using it.

9. It’s delicious right away, but I like it even more after chilling it for a bit to let the flavors meld.

Servings And Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 13 minutes

• Total Time: 28 minutes

Variations

• Make It Vegan – I skip the feta or use a plant-based alternative.

• Switch Up The Crunch – Sometimes I use walnuts, pecans, or pumpkin seeds instead of almonds.

• Add Sweetness – Diced apple, dried cranberries, or roasted sweet potatoes work well in this salad.

• Use Different Greens – If I don’t have curly kale, I go with Lacinato kale or even baby spinach.

• Boost The Protein – I add grilled chicken, tofu, or even hard-boiled eggs for a more filling version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 to 4 days. The dressing continues to soak into the ingredients, which deepens the flavor but may slightly soften the crunch. Before serving leftovers, I like to stir in a splash of lemon juice or a bit of olive oil to freshen it up. I don’t reheat this salad since it’s meant to be enjoyed cold or at room temperature.

FAQs

How Can I Make The Kale Softer?

I massage the kale with a little oil and salt until it darkens and softens. This helps reduce bitterness and makes the texture more pleasant to eat.

Can I Use Leftover Or Pre-Cooked Quinoa?

Yes, I often use leftover quinoa for convenience. I just make sure it’s not too wet before mixing it in so the salad doesn’t get soggy.

Can I Dress The Salad In Advance?

I can, and I often do! This salad holds up well even after being dressed. If I’m storing it for later, I sometimes save a bit of dressing to add right before eating for extra freshness.

Can I Leave Out Any Of The Vegetables?

Definitely. If I don’t have broccoli or bell pepper on hand, I swap them for whatever I have in the fridge—like shredded carrots or chopped cucumber.

What If The Dressing Tastes Too Sour?

If it’s too tart, I stir in a little more oil or add a small amount of honey or maple syrup to balance the acidity. I always taste and adjust until I’m happy with the flavor.

Conclusion

I keep coming back to this quinoa kale salad because it’s healthy, easy, and full of bold, fresh flavors. It works great for lunches, picnics, or as a hearty side dish. I love how it’s customizable and how well it holds up in the fridge, making my weekly meal planning a lot easier.