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Vegan Quinoa Kale Salad with Chickpeas & Cranberries

Fresh vegan quinoa kale salad with chickpeas and cranberries in a white bowl.
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.
Plant Based Paradise
Prep Time 25 minutes
Total Time 25 minutes
Serving Size 6

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
US Customary - Metric

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.