Lemony Quinoa Kale Salad with Crispy Chickpeas | Recipio - Recipe Organizer & AI-Powered Cooking Com

Ingredients

• 1/4 cup sun-dried tomatoes chopped (or substitute kalamata olives)
• 1 1/2 cups quinoa cooked
• 4 cups kale loosely packed, chopped
• 1/4 cup sunflower seeds roasted, unsalted (preferred)
• 1/4 cup goat cheese crumbled (optional)
• 1 (15 oz) can chickpeas drained and rinsed
• 1 1/2 Tbsp olive oil or avocado oil (for chickpeas)
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 2 cups sturdy bread day old, torn into ~1-inch pieces (optional croutons; e.g., sourdough; use GF bread or omit if needed)
• 1 tsp avocado oil or olive oil (for croutons)
• 1 pinch sea salt for croutons
• 1 pinch black pepper for croutons
• 2-3 Tbsp lemon juice freshly squeezed
• 2 Tbsp olive oil
• 1-1 1/2 Tbsp maple syrup
• 1/2 tsp Dijon mustard
• 1 pinch sea salt for dressing
• 1 pinch black pepper for dressing