# Lemony Quinoa & Kale Salad with Chickpeas
Here’s a clean, structured recipe for Minimalist Baker’s delicious lemony quinoa salad based on your provided content:
## Ingredients:
– 1 cup dried chickpeas (or 2 cans, drained and rinsed)
– 4 cups packed baby kale leaves
– Lemon juice from 1 organic lemon
– 3 garlic cloves, minced
– Salt and pepper to taste
– Optional: 1/4 cup thinly sliced red onion or scallions
## Method:
1. **Preheat** your oven to 400°F (or 350°F for convection).
2. **Rinse and drain** chickpeas if using canned; cook dried chickpeas until tender-crisp if using dried.
3. Toast quinoa in a dry skillet over medium heat for about 3 minutes until lightly golden.
4. Whisk together lemon juice, garlic, salt, and pepper to make the dressing.
5. Add optional veggies like thinly sliced red onion or scallions (if desired).
6. Combine all ingredients: cooked quinoa, chickpeas, kale, and dressing.
## Optional additions:
– Candied pepitas
– Toasted pumpkin seeds
– Lemon zest
**Source:** [Minimalist Baker](https://minimalistbaker.com/lemony-quinoa-kale-salad-with-chickpeas/)
