Kale and Chick Pea Salad

I will be the first one to tell you – I am terrible at cooking. Seriously, I do not enjoy it, it’s messy, it takes forever, and the clean up! … ugh. But I am working to change that mindset, because I do love to eat, and it turns out my husband won’t be home to cook for me every single night of our lives.

This salad is a go-to for me. It’s literally 4 ingredients and some spices and takes a little over half an hour to make, and most of that you don’t even need to be in the kitchen for – my type of meal.

It’s healthy, vegan, gluten-free, PH balancing, and just amazing.

Ingredients (2 Large Salads)


  • 1 (15 oz) Bag of Kale (that’s right, buy in the bag – it’s pre-chopped, washed, and still comes in organic – make your life easy)
  • 15-16 oz of Chick Peas (canned or dry, but remember to soak the night before if you go dry)
  • 1 Cup of Quinoa
  • 1/2 Lemon
  • Garlic Powder
  • Sea Salt
  • Cayenne Pepper
  • Olive Oil

Steps –

  1. Rinse chick peas well in cold water. Then lay out on a paper towel and pat dry. The little skins may peel off, just toss those. No need to peel every chick pea. Do make sure you dry them well. Lay on a baking sheet, coat with olive oil, and pop those babies in the oven at 400 degrees for about a half an hour, a little more if you want them really crunchy. Be sure to give them a stir every 10 minutes or so.
  2. Cook your quinoa in water. Super simple. Two cups of water for one cup of quinoa. Bring it all to a boil, then turn down low, cover, and let it cook for about 15 minutes. Remove cover once it’s cooked, fluff with a fork, and let it sit. *If you have extra after assembling your salad, toss it in the fridge and add it more dishes through the week.
  3. Sauté the kale over medium-high heat in olive oil. Once almost to the consistency you like (the longer you cook it, the more soft it will be, totally personal preference), add garlic powder and the juice of 1/2 lemon.
  4. Pull chick peas from the oven and toss in sea salt and a pinch of cayenne pepper.
  5. Lay kale first, then quinoa, then those crunchy, spicy, little chick peas. Extra olive oil and lemon juice is optional if it feels a little to dry for your taste.

Happy cooking! Let me know what you think and what tweaks you made!

Namaste Yall.

Published by Amanda Myers

200H Registered Yoga Teacher Certified Personal Trainer Certified Massage Therapist Holistic Health Passion Driven, Adventure Lover

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