Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 2 servings | Prep time: 10 minutes
Cook time: 10minutes | Total time: 20 minutes
Another easy recipe to use up that kale and cooked quinoa in your fridge. This recipe is a slight copy-cat of a salad I had at home in New Jersey, but I made some modifications to better fit my budget and tastebuds.
1 large bunch of kale, chopped
1/2 cup chickpeas
1/2 cup of cooked quinoa
1/4 cup shredded carrot
1/2 cup shredded cucumber
1/4 cup pumpkin seeds
1/4 cup of your favorite vegan salad dressing (I used Mother Raw Caesar Dressing)
If your quinoa is uncooked, start by cooking about 1/2 cup of it according to the directions on the packaging.
Then, start cooking the chickpeas.
Add the chickpeas and Better Than Bouillon to a clean non-stick frying pan. Heat over medium and cook them, stirring occasionally, for about 10 minutes or until the chickpeas are slightly browned.
Meanwhile, prep the rest of your veggies. Wash and chop the kale, radishes, carrot, and cucumber.
Place all the veggies, pumpkin seeds, cooked chickpeas, and quinoa in a large bowl.
Top with the salad dressing and mix it until everything is evenly coated.
Serve and enjoy!
Tips and Tricks:
This recipe is extremely customizable. If you don't like any of the ingredients, feel free to leave them out. If you feel like it needs something else, like avocado, go ahead and add it in.
Store the leftovers in the fridge in an air-tight container for up to 2 days.
Nutrition & Servings: (calculated by MyFitnessPal)
Total Fat: 15g
^ Nutrition facts include the ingredients listed above, including the mozzarella shreds. Nutrition facts may change slightly if different quantities of ingredients are used or added.