Chickpea Salad with a Strawberry Vinaigrette
Chickpea Salad with a Strawberry Vinaigrette is a beautiful blend of chickpeas, cantaloupe, blueberries, feta cheese and pecans tossed in a wonderful strawberry vinaigrette and served over a healthy bed of baby spinach.
Chickpea Salad For Dinner Is Great!
After a bit of an indulgent weekend (who am I kidding with ‘a bit’?), I think we can all agree that an epic loaded power salad with tons of fresh produce is the best way to start the week!
Who doesn’t love a good salad for dinner? I know that when the weather is starting to warm up salads for dinner are a must in my home! I enjoy this Chickpea Salad because it is packed with protein yet has all the sweetness you love some the summer fruits. I also love it because you basically throw everything in a bowl, toss and serve over a bed of spinach…who doesn’t love that??
Why Use Chickpeas?
Chickpeas are so nutritious that they’re known to control diabetes and blood pressure as well. Apart from this, they are also an incredibly versatile ingredient to cook with. You can eat them canned, dried or roasted, hot or cold. And a bonus is chickpeas can absorb any flavor you add to them. Especially, sweet and sour pairs exceptionally well with their earthy flavor notes and because of that this salad is a fan-favorite!
If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #theycallmemamad on Instagram so we can see. I LOVE seeing what you come up with. Cheers, friends!
Chickpea Fruit Salad with a Strawberry Vinaigrette
- 1 can chickpea drained and rinsed
- 2 cups fresh cantaloupe cubed
- 1 cup fresh blueberries
- ½ cup feta cheese
- ¼ cup pecan pieces
- Salt and pepper to taste
- 1/3 cup agave or honey
- 1/3 cup white rice vinegar
- 1 Tbsp poppyseeds
- 10-20 medium strawberries divided
- 4 cups fresh baby spinach
In a blender, combine agave, white rice vinegar, poppyseeds and 10 strawberries; blend until smooth.
In a large bowl, combine the chickpeas, cantaloupe, blueberries, feta, strawberries and pecan pieces.
Drizzle the vinaigrette of the chickpea mixture and gently toss to coat.
Place one cup of spinach on each plate, divide salad mixture onto each bed of spinach; garnish with a bit more feta and strawberries if desired.