Mega easy Black-Eyed Pea Salad with powerhouse kale and quinoa, topped with toasted chickpeas!
In a small saucepan boil 1 3/4 cup water. When the water is boiling add in quinoa. Season with a pinch of salt and pepper if desired, turn heat to medium low, half-cover the saucepan and cook for about 12 minutes or until the water has been completely absorbed and quinoa is cooked.
Meanwhile, chop up the kale and rinse it in cold water. Slice the grape tomatoes and olives in half, and rinse the black-eyed peas using a mash strainer.
When the quinoa is cooled bring the salad ingredients together in a large bowl. Mix the dressing oil and juice from 1/2 lemon with oregano, salt and pepper and pour over the salad. Mix it up to combine. Top with roasted chickpeas