Blueberry Chickpea Salad

Blueberry Chickpea Salad

  • 4 Tablespoons lemon juice, divided
  • 2 Teaspoons purchased tahini
  • 1/2 Tsp. honey
  • 150 grams chopped kale
  • 1 Tbsp. apple cider vinegar
  • 75 grams chopped romaine lettuce
  • 2 Tablespoons chopped fresh mint leaves
  • 170 grams Driscoll’s Blueberries
  • 120 grams diced cucumber
  • 1 avocado, sliced
  • 60 grams purchased crunchy chickpeas (see Note below to make your own)

10 min | 2 | other courses | community

Chickpea and Blueberry Salad

Delightfully crunchy chickpeas, healthy kale softened with a lime juice rub, and of course plenty of fresh sweet blueberries. This salad has so much going for it! Make your own chickpeas ahead of time (you’ll probably want to make extra!) or pick some up at the market.


Recipe created by: Whatrobineats

POUR 2 tablespoons lemon juice into a small bowl.
ADD 2 teaspoons tahini and 1/2 teaspoon honey.
WHISK until smooth.
SET ASIDE dressing.
PLACE kale into a large bowl.
ADD 2 tablespoons lemon juice and 1 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 crispy chickpeas.
DRIZZLE salads evenly with dressing.
SERVE immediately.

Leafs Blueberry

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.