Triple Berry Chickpea Crunch Salad

Why You’ll Love This Recipe

This salad is bursting with freshness and loaded with nutrients. The cinnamon crunch chickpeas add protein and texture, while the berries bring natural sweetness and a burst of color. It’s easy to prepare, great for meal prep, and works as a light lunch, a side dish, or even a show-stopping addition to a summer gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cinnamon crunch chickpeas
1 14-ounce can chickpeas, drained and rinsed
1 teaspoon olive oil
1/2 teaspoon cinnamon
1/2 teaspoon salt
Pinch cayenne pepper

salad
8 to 10 cups spring greens
1 cup sliced strawberries
1 cup blueberries
1 cup blackberries
1 avocado, thinly sliced
1/4 cup roasted sunflower seeds

shallot vinaigrette
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
1 shallot, diced
1 garlic clove, minced
Pinch salt and pepper
1/3 cup olive oil

Directions

1. Preheat your oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel. In a bowl, toss them with olive oil, cinnamon, salt, and cayenne pepper until coated.
3. Spread chickpeas on a baking sheet and roast for 20–25 minutes, shaking halfway through, until golden and crisp. Let cool slightly.
4. Make the vinaigrette by whisking together red wine vinegar, honey, Dijon mustard, shallot, garlic, salt, and pepper. Slowly whisk in olive oil until emulsified.
5. In a large bowl, layer spring greens, strawberries, blueberries, blackberries, avocado slices, and sunflower seeds.
6. Top with cinnamon crunch chickpeas.
7. Drizzle with shallot vinaigrette and toss gently before serving.

Servings and timing

Serves: 4 people
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Swap sunflower seeds for toasted almonds or pecans.
• Use mixed baby greens or spinach instead of spring greens.
• Add grilled chicken or shrimp for extra protein.
• Swap honey for maple syrup to make it vegan.
• Try raspberries instead of blackberries for a different berry twist.

Storage/Reheating

Store the salad components separately to maintain freshness. Keep the roasted chickpeas in an airtight container at room temperature for up to 2 days (they may lose some crunch over time). The vinaigrette can be stored in the fridge for up to 5 days. Assemble the salad just before serving for the best texture.

FAQs

Can I use canned chickpeas without roasting them?

Yes, but roasting adds extra flavor and crunch that makes this salad special.

How do I keep avocado from browning?

Toss the slices in a little lemon juice or add them just before serving.

Can I make the chickpeas ahead of time?

Absolutely, roast them a day ahead and store at room temperature in an airtight container.

Can I use frozen berries?

Fresh berries work best for texture, but thawed frozen berries can be used in a pinch.

Is this salad vegan?

It can be made vegan by using maple syrup instead of honey in the vinaigrette.

Can I use another type of dressing?

Yes, a balsamic vinaigrette or poppy seed dressing also pairs nicely.

How can I make the chickpeas spicier?

Increase the cayenne pepper or add a pinch of chili powder.

Can I meal prep this salad?

Yes, store ingredients separately and combine just before eating to keep it fresh.

What greens work best?

Spring mix, spinach, or arugula all work well in this recipe.

Can I double the recipe for a party?

Yes, simply double all ingredients and prepare in a large serving bowl.

Conclusion

Triple Berry Chickpea Crunch Salad is a fresh, colorful, and nutrient-packed dish that combines sweet, savory, and crunchy elements in every bite. With its tangy shallot vinaigrette and cinnamon-spiced chickpeas, it’s as delicious as it is beautiful perfect for everything from weekday lunches to weekend gatherings.

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