About the Recipe
Quinoa, chickpeas (garbanzo beans) and pistachios add protein and healthy fat to this simple and seasonal kale salad, making it a favorite side dish or vegetarian main meal.
Ingredients
2 cups cooked quinoa
2 cups chopped kale (ribs removed)
1 15 ounce can garbanzo beans (drained)
5-6 clementine oranges (peeled and sliced)
1/3 cup chopped pistachios
1/3 cup pomegranate seeds
3 tablespoons extra virgin olive oil
1 tablespoon pomegranate molasses
1 tablespoon fresh orange juice
1 garlic clove (pressed or minced)
2 teaspoons sumac (divided)
1 teaspoon dried mint (crushed)
1 teaspoon kosher salt
Freshly ground black pepper
1/4 cup chopped fresh mint
Preparation
In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios and pomegranate seeds.
In a small bowl or jar, combine the olive oil, pomegranate molasses, garlic, 1 teaspoon of sumac, dried mint and kosher salt and a few grinds of freshly ground black pepper.
Dress the salad with the vinaigrette and toss so everything is evenly coated. Dust with the remaining 1 teaspoon of sumac and freshly chopped mint. Season with additional salt and pepper to taste. Salad can be served immediately or saved for up to 2 days