Kale Chickpea Salad with Blueberries
Time:10 minutes
Prep Time:
10 minutes
Cook Time:
0 minutes
Serves:
2
Ingredients
- 4 Tablespoons lemon juice, divided
- 2 Teaspoons purchased tahini
- 1/2 Tsp. honey
- 1 Cup chopped romaine lettuce
- 2 Tablespoons chopped fresh mint leaves
- 1 Package (6 ounces) Driscoll’s Blueberries
- 1/4 Cup diced cucumber
- 1 avocado, sliced
- 1/3 Cup purchased crunchy chickpeas (see Note below to make your own)
- 2 Cups chopped kale
- 1 Tbsp. apple cider vinegar
Directions
- 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 2 cups 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 1 cup romaine, 2 tablespoons mint, blueberries, 1/4 cup cucumber, and avocado.
- TOSS to combine ingredients.
- DIVIDE salad between serving plates.
- SPRINKLE salads evenly with 1/3 cup crispy chickpeas.
- DRIZZLE salads evenly with dressing.
- SERVE immediately.
Note
You can make your own crunchy chickpeas by combining 1/3 cup canned chickpeas, 2 tablespoons olive oil, 1/8 teaspoon garlic powder, and salt and pepper to taste. Place seasoned chickpeas on a baking sheet and roast for about 50 minutes or until crispy.
