Name: Blueberry Kiwi Balsamic Chickpea Salad
Total time: 30 min
Yield: 4
Ingredients: 460 g chickpeas, strained and rinsed; 2 tbsp olive oil; salt to taste; 3 tbsp balsamic vinegar; 3 tbsp olive oil; 1 tbsp dijon mustard; 1 tsp syrup; salt and pepper to taste; 6 kiwis, cubed; 100 g blueberries; 160 g spinach; 50 g plant-based feta cheese, crumbled; 40 g walnuts, roughly chopped; 40 g fresh basil, chopped; 2 avocados, cubed; 1 red onion, sliced

Tue Jan 02 2024

Blueberry Kiwi Balsamic Chickpea Salad

This blueberry kiwi balsamic chickpea salad is easy, light and perfect for summer. Salad has never tasted this good.

SERVINGS:

COOKING TIME:30 MINUTES

Ingredients

Chickpeas

460 g chickpeas, strained and rinsed
2 tbsp olive oil
salt to taste

Dressing

3 tbsp balsamic vinegar
3 tbsp olive oil
1 tbsp dijon mustard
1 tsp syrup
salt and pepper to taste

Salad

6 kiwis, cubed
100 g blueberries
160 g spinach
50 g plant-based feta cheese, crumbled
40 g walnuts, roughly chopped
40 g fresh basil, chopped
2 avocados, cubed
1 red onion, sliced

Instructions

Preheat the oven to 200 degrees celsius and prepare a baking sheet with parchment paper. Spread the chickpeas evenly onto the baking sheet. Drizzle with oil and sprinkle with salt. Roast in the middle of the oven until the chickpeas are crispy, about 20-25 minutes.
Meanwhile, make the dressing by combining all dressing ingredients (balsamic vinegar, olive oil, dijon mustard, syrup, salt and pepper) to a small bowl and whisk together until the dressing no longer separates and becomes thick.
To assemble, add all ingredients (roasted chickpeas, dressing, kiwi, blueberries, spinach, plant feta cheese, walnuts, basil, avocado and red onion) to a large bowl and toss to combine.