Side dishe for 6
Kale Chickpea Salad
$5.48for 430 minServes 6
Kale, chickpeas, tomatoes, quinoa, feta, and pepitas are tossed with lemon, garlic, oil, and vinegar.
Photo: peasandcrayons.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Quinoa, 3 oz$0.20/oz typical | 3 oz | $0.60Typical price |
 | Kale, 0.75$2.49 each typical | 0.75 | $1.56Typical price |
 | Canned beans, 15 oz$0.09/oz typical | 15 oz | $1.35Typical price |
 | Cherry and grape tomatoes, 5.25 oz$0.30/oz typical | 5.25 oz | $1.59Typical price |
 | Red onions, 0.15 lb$1.49/lb typical | 0.15 lb | $0.19Typical price |
 | Swiss, 2 oz$0.40/oz typical | 2 oz | $0.80Typical price |
 | Nuts and seeds, 1.25 oz$0.70/oz typical | 1.25 oz | $0.79Typical price |
 | Lemons and limes, 1.5$0.60 each typical | 1.5 | $0.90Typical price |
 | Garlic, a little$0.75 each typical | a little | $0.08Typical price |
| Total for the servings shown | $8.21 | ||
Swaps
- Swap red onions for onionsabout $0.20/lb less at typical prices
- Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices
Pantry staples you likely have
Olive and cooking oilWine, beer and spiritsSalt and pepperDried herbs, spices and seasoning blends
Not included in the cost.
- 30 minstart to table
- Mediumdifficulty
- 6servings as written
- $typical cost tier
AmericanVegetarianBudgetSide dishesLunchesSpringSummer
$1.37 per serving$5.48 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1/2 cup dry quinoa
- 3/4 cup water
- 2 1/2 cups chopped kale
- 1 can (15 oz) chickpeas drained and rinsed
- 1 cup cherry tomatoes
- 3/7 cup finely chopped red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup pepitas
- 1 1/2 lemons
- 3 tbsp avocado oil
- 1 tsp white wine vinegar
- 1 clove garlic
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp dried dill (optional)
Steps
- Rinse the quinoa, combine it with water in a small saucepan, and bring it to a boil.
- Cover the saucepan, reduce the heat to low, and simmer the quinoa for 15 minutes.
- Rest the quinoa for 5 minutes, then fluff it with a fork and cool it.
- Whisk lemon juice, avocado oil, vinegar, garlic, salt, pepper, and dill in a large bowl.
- Add the kale, chickpeas, tomatoes, red onion, quinoa, feta, and pepitas, then toss with the dressing.
Main ingredient on sale this week? See what to make with canned beans on sale.
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