Triple Berry Chickpea Crunch Salad
A vibrant and refreshing salad filled with sweet berries, creamy avocado, crunchy cinnamon-spiced roasted chickpeas, and a tangy shallot vinaigrette. Perfect for a light lunch, side dish, or summer gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasted
- Cuisine: American
Ingredients
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
Instructions
- Preheat oven to 400°F (200°C).
- Pat chickpeas dry and toss with olive oil, cinnamon, salt, and cayenne pepper.
- Spread chickpeas on baking sheet and roast 20–25 minutes, shaking halfway, until golden and crisp. Let cool.
- Whisk together red wine vinegar, honey, Dijon mustard, shallot, garlic, salt, and pepper. Slowly whisk in olive oil until emulsified.
- In a large bowl, layer spring greens, strawberries, blueberries, blackberries, avocado, and sunflower seeds.
- Top with roasted chickpeas.
- Drizzle with vinaigrette and toss gently before serving.
Notes
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.
Use maple syrup instead of honey to make vegan.
Try raspberries instead of blackberries for a different berry twist.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
