Cook the quinoa: Rinse the quinoa well and cook according to package directions. Fluff it with a fork and let it cool.
½ cup raw quinoa
Prep the kale: Wash, dry, and chop the kale. Add to a large bowl and massage with 1 teaspoon olive oil and a pinch of salt for 1-2 minutes until tender.
2 cups kale, 1 teaspoon olive oil, 1 pinch of salt (for kale)
Chop the veggies: Finely chop the broccoli, red onion, and bell pepper. Drain and rinse the chickpeas.
Mix the dressing: In a small jar or bowl, combine lemon juice, oil, vinegar, garlic, salt, pepper, and maple syrup (if using). Shake or whisk well.
½ cup red bell pepper, 4 tablespoons lemon juice, 3 tablespoon extra virgin olive oil, 1 teaspoon apple cider vinegar, 1 teaspoon garlic, ¼ teaspoon fine sea salt, 1 tablespoon maple or agave syrup, ¼ teaspoon black pepper
Assemble the salad: Add quinoa, chickpeas, chopped veggies, and pumpkin seeds to the bowl with kale. Pour in the dressing and toss everything together.
1 can (15 ounce) chickpeas , 1 cup broccoli florets, ¼ cup pumpkin seeds, ⅓ cup red onion
Serve or chill: You can enjoy it right away or refrigerate for 30 minutes to let the flavors meld.
