Zesty Chickpea Kale Salad with Sun-Dried Tomatoes & Pumpkin Seeds

Directions

1. In a small saucepan, combine quinoa and broth; bring to a boil, then reduce heat to a simmer and cook for 15 minutes. Remove from heat, keep covered, and let stand for 5 minutes.
2. Rinse and drain the chickpeas in a colander.
3. Wash all fresh produce and pat dry.
4. Zest the lemon into a salad bowl and then juice it into the same bowl.
5. Peel and mince the garlic and add it to the bowl, followed by vinegar, oil, Dijon, maple syrup, salt, and pepper; whisk to combine.
6. Trim kale, finely chop the leaves, and fold them into the dressing.
7. Grate the carrots and add them to the kale mixture.
8. Trim and slice the green onions crosswise into 1/4-inch pieces and add to the bowl.
9. Strip parsley leaves from stems, mince, and add to the bowl.
10. Fluff the cooked quinoa with a fork.
11. Thinly slice the sun-dried tomatoes and stir them into the bowl.
12. Add the quinoa and chickpeas to the vegetables and toss until everything is evenly combined.
13. Divide the salad into bowls and top with pumpkin seeds for serving.