Vegan option: Omit goat cheese or use a verified vegan alternative.

Gluten-free option: Omit croutons or use verified gluten-free bread.

Check labels: Dijon mustard, sun-dried tomatoes, optional croutons, optional vegan cheese

Keep cheese and croutons separate so the shared base remains vegan and gluten-free.

Salad

• ¼ cup chopped sun-dried tomatoes, or kalamata olives
• 1½ cups cooked quinoa
• 4 cups loosely packed chopped kale
• ¼ cup sunflower seeds
• ¼ cup goat cheese crumbles, vegan or dairy-free as needed (optional)

Crispy chickpeas

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1½ tablespoons olive or avocado oil
• ¼ teaspoon each sea salt and black pepper

Croutons

• 2 cups day-old sturdy bread, gluten-free as needed, torn into 1-inch pieces (optional)
• 1 teaspoon avocado or olive oil
• 1 healthy pinch each sea salt and black pepper

Dressing

• 2 to 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 to 1½ tablespoons maple syrup
• ½ teaspoon Dijon mustard
• 1 pinch each sea salt and black pepper

Prepared components and optional additions

goat cheese (optional): Omit or use and disclose a vegan substitute for the recommended vegan version; dairy goat cheese contains milk.

bread (optional): Omit or use and disclose verified gluten-free bread for the recommended gluten-free version.

Before printing: confirm that this list matches every ingredient, substitution, topping, and prepared product you actually used. Expand any linked component recipes and packaged ingredients. Dietary labels do not guarantee freedom from cross-contact.

Source: Minimalist Baker