Blueberry Chickpea Salad

Blueberry Chickpea Salad

  • 60 ml lemon juice, divided
  • 2 Teaspoons purchased tahini
  • 1/2 Tsp. honey
  • 200 gram chopped kale
  • 1 Tbsp. apple cider vinegar
  • 100 gram romaine lettuce
  • 2 Tablespoons chopped fresh mint leaves
  • 170 gram Driscoll’s Blueberries
  • 40 gram diced cucumber
  • 1 avocado, sliced
  • 65 gram purchased crunchy chickpeas (Or make your own)

10 min | 2 | picnic | barbecue | lunch | birthday party

Blueberry
Blueberry

Directions

POUR half of the lemon juice into a small bowl.
ADD 2 teaspoons tahini and 1/2 teaspoon honey.
WHISK until smooth.
SET ASIDE dressing.
PLACE the kale into a large bowl.
ADD 2 the rest of the lemon juice and the tablespoon apple cider vinegar.
MASSAGE kale mixture until kale begins to soften and is reduced in volume by about a third.
ADD romaine, 2 tablespoons mint, blueberries, cucumber, and avocado. 
TOSS to combine ingredients.
DIVIDE salad between serving plates.
SPRINKLE salads evenly with the crispy chickpeas.
DRIZZLE salads evenly with dressing.
SERVE immediately.
 

Leafs Blueberry
Leafs

Get inspired on social media!

Berry Brownie Pizza

Berry Brownie Pizza

Summer fruit flatbread

Summer fruit flatbread

Berry Banana split

Berry Banana split

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.