Chickpea Blueberry Salad

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

4.85 from 13 votes

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!

Prep Time10

Total Time10

Course: Salad

Cuisine: Vegan

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Tahini Maple Dressing

4 tbsp tahini 60 g
3 tbsp fresh lemon juice
3 tbsp as water plus more as needed
2 tbsp maple syrup
1 tsp garlic powder
1/2 tsp sea salt or to taste

For the Chickpea Salad

8 heaping cups of mixed salad greens arugula or baby spinach (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 tbsp hemp seeds 3 tbsp per salad, substitute walnuts
19 oz can chickpeas drained and rinsed (1/2 cup per salad)
2 cups fresh blueberries 1/2 cup per salad

Instructions

To make the tahini dressing, whisk all the ingredients together until smooth. Start with 3 tbsp water and slowly add more 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 and then divide it between 4 servings. To make as individual portions, start with a 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 dressing.
Serve and enjoy!

Nutrition