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Blueberry Chickpea Salad with a tahini dressing, avocados, and cucumbers sprinkled on top. Salad is contained in a white bowl with colorful flakes placed next to a Driscoll's blueberry clamshell and an indoor plant.

Description

Delightfully crunchy chickpeas, healthy kale softened with a lime juice rub, and of course, plenty of fresh, sweet blueberries take this salad to the next level. This kale chickpea salad with blueberries is the perfect addition to your next BBQ or family get together!

  • 4 Tablespoons lemon juice, divided
  • 2 Teaspoons purchased tahini
  • 1/2 Tsp. honey
  • 2 Cups chopped kale
  • 1 Tbsp. apple cider vinegar
  • 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)
  1. POUR 2 tablespoons lemon juice into a small bowl.
  2. ADD 2 teaspoons tahini and 1/2 teaspoon honey.
  3. WHISK until smooth.
  4. SET ASIDE dressing.
  5. PLACE 2 cups kale into a large bowl.
  6. ADD 2 tablespoons lemon juice and 1 tablespoon apple cider vinegar.
  7. MASSAGE kale mixture until kale begins to soften and is reduced in volume by about a third.
  8. ADD 1 cup romaine, 2 tablespoons mint, blueberries, 1/4 cup cucumber, and avocado. 
  9. TOSS to combine ingredients.
  10. DIVIDE salad between serving plates.
  11. SPRINKLE salads evenly with 1/3 cup crispy chickpeas.
  12. DRIZZLE salads evenly with dressing.
  13. SERVE immediately.
Note
  1. 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.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g