This chickpea salad is fresh, full of flavor, and healthy! Well, except for the feta cheese. The basil dressing pulls the salad together, and is even delicious brushed atop grilled chicken!
No joke, my roommate and I have eaten this salad four days in a row–it’s that good. It’s also one of the easiest and quickest recipes, aside from the time it takes to cook the quinoa, which is all of 10-15 minutes. The lemon-mustard vinaigrette compliments the salad wonderfully, and tames the bitterness of the kale. Considering how much salad we made, I’ll be eating this for another few days.