Healthy salad recipe with chickpeas and blueberries

Blueberry Chickpea Salad

60 ml lemon juice, divided
2 Teaspoons purchased tahini
1/2 Tsp. honey
200 gram chopped kale
1 Tbsp. apple cider vinegar
100 gram romaine lettuce
2 Tablespoons chopped fresh mint leaves
170 gram Driscoll’s Blueberries
40 gram diced cucumber
1 avocado, sliced
65 gram purchased crunchy chickpeas (Or make your own)

10 min | 2 | other courses | community

Crunchy chickpea salad with plenty of fresh sweet blueberries and healthy kale softened with a lime juice rub. This salad has so much going for it! Make your own chickpeas ahead of time (you’ll probably want to make extra!).

Directions

RECIPE CREATED BY @whatrobineats

POUR half of the lemon juice into a small bowl.
ADD 2 teaspoons tahini and 1/2 teaspoon honey.
WHISK until smooth.
SET ASIDE dressing.
PLACE the kale into a large bowl.
ADD 2 the rest of the lemon juice and the tablespoon apple cider vinegar.
MASSAGE kale mixture until kale begins to soften and is reduced in volume by about a third.
ADD romaine, 2 tablespoons mint, blueberries, cucumber, and avocado.
TOSS to combine ingredients.
DIVIDE salad between serving plates.
SPRINKLE salads evenly with the crispy chickpeas.
DRIZZLE salads evenly with dressing.
SERVE immediately.