Kale Quinoa Salad with Crispy Chickpeas | Natalie Cooks

Ingredients

• ½ cup quinoa ( (about 1 ½ cups cooked))
• 1 large bunch kale, stems removed, finely chopped ((about 5 cups))
• 2 cucumbers, peeled, seeds removed, chopped ( (about 2 cups))
• 2 carrots (peeled and grated (about 2 cups))
• ½ cup sliced scallions (green parts) or chopped cilantro
• ¼ cup chopped dried tart cherries (or cranberries)
• ½ cup crumbled feta cheese (optional)
• ½ cup toasted almonds (chopped)
• 3 tbsp olive oil
• 1 (15 oz) can chickpeas (drained and rinsed)
• 1 tbsp + 1 tsp cornstarch*
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp kosher salt
• ½ tsp black pepper
• ⅓ cup lemon juice
• ½ cup olive oil
• 2 tbsp dijon mustard
• 1 tbsp maple syrup
• *The cornstarch helps the chickpeas get nice and crispy. You can make the recipe without it, but they won’t be nearly as crispy.