Vegan Quinoa Kale Salad with Chickpeas & Cranberries
This vegan quinoa kale salad with chickpeas and cranberries is loaded with texture and flavor! With protein-rich quinoa, a rainbow of veggies, and a sweet-tart oil-free apple cider vinaigrette, it’s the perfect healthy salad for fall meal prep or festive holiday gatherings.
Why You’ll Love This Vegan Quinoa Kale Salad 🩷
- Great for meal prep: This salad stays crunchy and flavorful for several days, making it ideal for grab-and-go lunches or meal prep.
- Holiday-ready: This salad’s jewel-toned colors and vibrant flavors make it a gorgeous addition to any holiday table or potluck spread. If you’re hosting, prep it in ahead, chill, and let the flavors meld while you focus on preparing the main dishes.
- Diet-friendly: 100% vegan, gluten-free, dairy-free, oil-free, and refined-sugar-free.
- Quick & easy: Ready in under 30 minutes with minimal cleanup!
Ingredients You’ll Need 🛒
For the salad:
- Water: To cook the quinoa.
- Quinoa: A gluten-free high-protein grain that adds heartiness and fiber.
- Lacinato kale: The dark green variety of kale that looks like large, flat leaves and is packed with nutrients. Also known as Tuscan kale or dinosaur kale.
- Canned chickpeas: Also known as garbanzo beans. Drain, rinse, and pat dry with a clean kitchen towel to avoid watering down the salad.
- Carrots: Use packaged shredded carrots to save time, or peel and grate them fresh.
- Red cabbage: Use pre-shredded cabbage or thinly slice fresh cabbage.
- Dried cranberries: Add color and sweetness. Check the label if you are avoiding added sugar or oil to make sure the brand you are using meets your dietary needs.
- Sliced almonds: Add crunch and healthy fats.
- Fine sea salt & freshly ground black pepper (optional): Adjust to taste.
For the oil-free apple cider vinaigrette:
- Apple cider vinegar: Tangy and sweet; adds brightness.
- Apple cider: Adds subtle sweetness and depth.
- Fresh lemon juice: Adds freshness and lift.
- Dijon mustard: For tang and flavor.
- Maple syrup: Adds natural sweetness and balance.
See recipe card for quantities.
How to Make Vegan Quinoa Kale Salad with Chickpeas & Cranberries 🔪
Step 1: In a small pot, bring the water to a boil. Add the quinoa, reduce to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat, keep covered for at least 5 minutes, then fluff with a fork and let cool.
Step 2: While the quinoa is cooking, slice the kale into thin strips.
Step 3: In a small bowl, whisk together the apple cider vinaigrette ingredients. The flavor will taste sharp at this point, but will mellow once mixed with the salad.
Step 4: Add the kale, chickpeas, carrots, red cabbage, cranberries, and almonds to a large bowl.
Step 5: Pour in about ¾ of the apple cider vinaigrette and toss to coat.
Step 6: Add the cooled quinoa, toss, and taste. Add the remaining dressing and optional salt and pepper as desired. Serve chilled or at room temperature.
Substitutions & Variations 🔄
- Swap the grains: For a heartier texture, try brown rice or farro instead of quinoa.
- Change the greens: Use curly kale, spinach, or Swiss chard in place of Lacinato kale.
- Nut-free: Replace almonds with pumpkin or sunflower seeds for a nut-free option.
- Add fruit: Toss in diced apples, pomegranate seeds, or orange segments for more fall flair.
Equipment 🥣
- Measuring cups and spoons
- Small pot with lid
- Colander
- Cutting board
- Chef’s knife
- Small bowl
- Fork
- Large bowl
Storage ❄️
Store vegan quinoa kale salad with chickpeas and cranberries in an airtight container in the fridge for 4 to 5 days.
Pro Tips for the Best Quinoa Kale Salad ✨
- Make sure the chickpeas and kale are thoroughly dried before adding them to the salad. This eliminates excess moisture, keeping the salad fresh and crisp.
- If time allows, let the salad sit in the fridge for 30 minutes before serving so the flavors meld and get even better!
FAQ ❓
Yes! This salad keeps well in the fridge, making it perfect for meal prep. For maximum freshness, store the dressing and salad separately and toss before serving.
Sure! Regular (curly) kale also works great. To soften it, massage it lightly with a bit of the dressing before mixing it into the salad.
Yes! All ingredients are naturally gluten-free.
Absolutely! Just swap the almonds for pumpkin or sunflower seeds.
Vegan Quinoa Kale Salad with Chickpeas & Cranberries
Equipment
- measuring cups and spoons
- small pot with lid
- colander
- cutting board
- chef's knife
- small bowl
- fork
- large bowl
Ingredients
Salad ingredients
- 2 cups water
- 1 cup quinoa uncooked
- ½ bunch Lacinato kale
- 1 (15.5-ounce) can chickpeas drained and rinsed
- ¾ cup carrots shredded
- ¾ cup red cabbage shredded
- ½ cup dried cranberries (see Note)
- ¼ cup sliced almonds
- fine sea salt (optional; to taste)
- freshly ground black pepper (optional; to taste)
Apple cider vinaigrette ingredients
- 2 tablespoons apple cider vinegar
- 2 tablespoons apple cider
- 2 tablespoons fresh lemon juice (juice of approximately 1 small lemon)
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
Instructions
- Cook the quinoa: In a small pot, bring the water to a boil. Add the quinoa, reduce to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork and let cool.
- Slice the kale: While the quinoa is cooking, slice the kale into thin strips.
- Make the dressing: In a small bowl, whisk together the apple cider vinaigrette ingredients. The flavor will taste sharp at this point, but will mellow once mixed with the salad.
- Assemble the salad: Add the kale, chickpeas, carrots, red cabbage, cranberries, and almonds to a large bowl. Add about ¾ of the apple cider vinaigrette and toss to coat. Add the cooled quinoa, toss again, and taste. Add the remaining dressing and optional salt and pepper as desired. Serve at room temperature or chilled.
Notes
- Dried cranberries often contain added sugar and/or oil, so check the label if you are avoiding these additives.
- Store vegan quinoa kale salad with chickpeas and cranberries in an airtight container in the fridge for 4 to 5 days.
Tried This Recipe? Leave a Review! 📣
I hope you love this vegan quinoa kale salad with chickpeas and cranberries! It’s healthy, colorful, and so easy to make. If you tried this recipe, I’d love to hear what you think! Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below to let me know how it turned out. Don’t forget to save this recipe on Pinterest for future meal prep or holiday gatherings!
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