Chickpea and Kale Bowl Recipe | Dairyland

Ingredients

• 2 cups cooked quinoa, at room temperature
• 500 mL (2 cups) kale, finely chopped
• 250 mL (1 cup) raw carrots, diced
• 250 mL (1 cup) raw beets, sliced into thin julienne
• 1 ripe avocado, sliced
• 1 250g container of Dairyland cottage cheese
• 1 540mL can of chickpeas, drained and dried on kitchen towel
• 30 mL (2 tbsp) olive oil
• 15 mL (1 tbsp) curry powder
• 2 1/2 mL (1/2 tsp) garlic powder
• Salt and pepper, to taste
• 1/3 cup olive oil
• 15 mL (1 tbsp) honey
• Zest and juice of 1 lemon
• 125 mL (1/2 cup) orange juice
• 15 mL (1 tbsp) whole-grain mustard
• 5 mL (1 tsp) curry powder