Chickpea Blueberry Salad
"Sweet, tart, crispy and tangy, this delicious salad is full of flavour, texture and nutrition. It's high in fibre and protein and makes the perfect light summer meal that's easy to make, no cooking required!" ~ Deryn from Running on Real Food
Serves 4 | Prep: 10 mins
For the Tahini Maple Dressing:
- 4 Tbsp tahini (60 g)
- 3 Tbsp fresh lemon juice
- 3–6 Tbsp water, plus more as needed to adjust consistency
- 2 Tbsp pure maple syrup
- 1 tsp garlic powder
- 1 tsp sea salt, or to taste
For the Chickpea Salad:
- 8 heaping cups of mixed salad greens, arugula or spinach (2 cups per salad)
- 4 cups very finely sliced red cabbage (1 cup per salad, use a mandoline slicer if you have one)
- 1 cup dried cranberries (1/4 cup per salad, or raisins or chopped dates)
- 12 Tbsp hemp seeds (3 Tbsp per salad, or other nut or seed of choice such as pepitas, walnuts or raw sunflower seeds)
- 19 oz can chickpeas (or 400 g can), drained and rinsed (1/2 cup per salad)
- 2 cups fresh blueberries (1/2 cup per salad)
- To make the tahini maple dressing, whisk all the ingredients together until smooth. Start with 3 Tbsp water and slowly as needed until it’s thick and creamy but pourable.
- I like to make this salad as individual servings but you can also make it in one large mixing then divide it between 4-6 servings. To make as individual portions, start with bed of 2 cups of greens in each bowl. Top each with equal amounts of the rest of the ingredients.
- Top each with a generous drizzle of the tahini maple dressing.
- Serve and enjoy!
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LunchSaladsGluten FreeLow Fat
I'm Deryn, I live in BC, Canada. Since 2013 I've been sharing my experiences in healthy eating, fitness and fuelling your "engine" with real, plant-based foods. See all recipes by Deryn