Description
This Chickpea Blueberry Salad is a delightful combination of flavors and textures, making it a perfect choice for a light, nutritious meal. The earthy chickpeas and sweet blueberries pair beautifully with the crunch of red cabbage and the subtle nuttiness of hemp seeds. Topped with a creamy, tangy Tahini Maple Dressing, this salad is not only delicious but also packed with nutrients.
Ingredients
For the Tahini Maple Dressing:
4 tablespoons tahini (60g)
3 tablespoons fresh lemon juice
3 tablespoons water (plus more as needed)
2 tablespoons maple syrup
1 teaspoon garlic powder
1 teaspoon sea salt (or to taste)
For the Chickpea Salad:
8 heaping cups of mixed salad greens (arugula or baby spinach), about 2 cups per salad
4 cups very finely sliced red cabbage (1 cup per salad)
1 cup dried cranberries or raisins (1/4 cup per salad)
12 tablespoons hemp seeds (3 tablespoons per salad) or substitute with walnuts
1 (19 oz) can chickpeas, drained and rinsed (1/2 cup per salad)
2 cups fresh blueberries (1/2 cup per salad)
Instructions
Make the Tahini Maple Dressing:
In a bowl, whisk together the tahini, fresh lemon juice, water, maple syrup, garlic powder, and sea salt until smooth. Start with 3 tablespoons of water and add more as needed until the dressing is thick, creamy, but still pourable.
Assemble the Salad:
You can prepare this salad as individual servings or in a large mixing bowl. For individual servings, place 2 cups of mixed greens in each bowl. Top each bowl with 1 cup of finely sliced red cabbage, 1/4 cup of dried cranberries or raisins, 3 tablespoons of hemp seeds, 1/2 cup of chickpeas, and 1/2 cup of fresh blueberries.
Dress and Serve:
Drizzle each salad generously with the tahini maple dressing. Serve immediately and enjoy the fresh, vibrant flavors.
- Prep Time: 15 minutes
Nutrition
- Calories: 350