Overhead view of a colourful salad with greens, cabbage and blueberries.

Summer Chickpea Blueberry Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Vegan
  • Diet: Vegan

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!



For the Tahini Maple Dressing

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 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, drained and rinsed (1/2 cup per salad)
  • 2 cups fresh blueberries (1/2 cup per salad)


  1. 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.
  2. 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.
  3. Top each with a generous drizzle of the tahini maple dressing.
  4. Serve and enjoy!


  • Serving Size: 1
  • Calories: 388
  • Fat: 16 g
  • Carbohydrates: 54 g
  • Fiber: 16 g
  • Protein: 19 g

Keywords: blueberry chickpea salad, blueberry salad