Chickpea, Quinoa & Kale Salad


2 Cups quinoa, cooked (follow directions with package for how to cook if unsure)
2 Cups kale, chopped
2 Cups or 1 can of chickpeas, drained & rinsed
1/4 Cup red Onion, thinly sliced & chopped
1/3 Cup pumpkin seeds
1/3 Cup dried cranberries
2 navel oranges, peeled and sliced into medallions

For the Dressing:
1/4 Cup Blood Orange Agrumato Olive Oil OR Navel Orange Olive Oil
1/4 Cup Milanese Gremolata Infused Olive Oil
2 Tbsp A-Premium White Balsamic Vinegar
1 Clove garlic, minced
2 tsp dried basil
Salt & pepper, to taste

Prep all of your ingredients, cook the quinoa (to end up with 2 cups of cooked quinoa, you will need to use 3/4 Cup of dried quinoa). Slice the oranges and the red onion. Wash and chop your kale (don't forget to massage the kale!). Place all ingredients except the dressing in a serving bowl.

Mix all dressing ingredients together, then pour over the salad and toss. Enjoy!

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shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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