Lemony Quinoa Kale Salad with Crispy Chickpeas

Steps

1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper. If using dry sun-dried tomatoes, soak them in hot water for 5-10 minutes, then drain.
2. If quinoa isn't already cooked, combine 1/2 cup dry quinoa with 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer 15-18 minutes until water is absorbed and quinoa is fluffy. Remove from heat and set aside, covered.
3. Add drained, dried chickpeas to the baking sheet and toss with oil, salt, and pepper.
4. Bake chickpeas for 15-20 minutes until golden and slightly crispy. If making croutons, add bread to the other half of the sheet around the 8-minute mark, tossed with oil, salt, and pepper, and bake 7-10 minutes until browned and crusty. Remove from oven and let cool.
5. In a large mixing bowl, whisk together lemon juice, olive oil, maple syrup, Dijon mustard, salt, and pepper. Add chopped kale and massage into the dressing for a few minutes to soften.
6. Add cooked quinoa, sun-dried tomatoes or olives, sunflower seeds, and goat cheese (if using). Toss to combine.
7. Once chickpeas and croutons have cooled slightly, add them to the salad and stir to distribute.
8. Serve immediately. Store leftovers refrigerated in an airtight container for up to 2 days; keep chickpeas and croutons separate until serving to maintain crispiness.