Crispy quinoa kale peach salad



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 1 1/2 cup cooked quinoa 
  • 1 1/4 cups canned and washed chickpeas 
  • 2 cups sliced and diced sweet potatoes 
  • 2 cups sliced yellow peaches (sub with diced apples or pears) 
  • 2 cups kale, washed and stems removed 
  • 1 cup chopped brown dates (sub with dried cranberries and raisins)
  • 1/2 cup mixed seeds 
  • 1 cup chopped almonds 
  • olive oil 
  • 1 tsp cinnamon 
  • 1 tsp ground cumin 
  • 1 tbsp raw honey or syrup 
  • 1 tbsp lemon juice 
  • slivers of vegan parmesan or feta 

Salad dressing 

  • 1/4 cup Dijon mustard 
  • 1/4 cup apple cider vinegar 
  • 1/4 cup honey or syrup of choice 
  • 1 tbsp soy sauce 
  • 1 tbsp sweet Dukkah from The old stone mill or sub with za’atar or sumac and some crushed nuts 
  • 1-2 tbsp olive oil or sesame oil 
  • salt and pepper to taste 


  1. Place the cut sweet potato cubes & chickpeas IN A parchment paper lined pan and dress in olive oil, cinnamon, cumin, honey, and lemon juice. Add some salt and pepper and bake for 20-25 minutes until jammy. 
  2. Add the cooked quinoa,  nuts, and seeds to a pan and toast in a pan or place in a pan along with the sweet potato, roast only for 10 minutes. 
  3. Wash the kale and de-stem, dress with olive oil, and massage slightly. 
  4. Once the vegetables have cooked and the nuts and seeds roasted, let them cool to room temperature. 
  5. Chop the nuts and seeds finely, dice the peaches and the dates. 
  6. Mix the salad dressing well, and layer the salad with the kale, sweet potatoes, chickpeas, diced peaches, dates, nuts, toasted quinoa, and slivers of vegan cheese. 
  7. Cool the salad, dress with the dressing and serve.