Triple Berry Crunch Salad
This triple berry salad is topped with cinnamon crunch chickpeas and the most delicious shallot vinaigrette. Perfect for summer!
Ingredients
cinnamon crunch chickpeas
- 1 14 ounce can chickpeas, drained and rinsed
- 1 teaspoon olive oil
- ½ teaspoon cinnamon
- ½ teaspoon salt
- pinch cayenne pepper
salad
- 8 to 10 cups spring greens
- 1 cup sliced strawberries
- 1 cup blueberries
- 1 cup blackberries
- 1 avocado, thinly sliced
- ¼ cup roasted sunflower seeds
shallot vinaigrette
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 teaspoon dijon mustard
- 1 shallot diced
- 1 garlic clove minced
- pinch salt and pepper
- 1/3 cup olive oil
Instructions
cinnamon crunch chickpeas
- Preheat the oven to 425 degrees F.
- Pat the chickpeas completely dry with a paper towel. Place them on a baking sheet and toss with the olive oil, cinnamon, salt and cayenne. Roast for 25 to 30 minutes, tossing once or twice during cook time.
salad
- To assemble the salad, season the greens with a pinch of salt and pepper. Toss in the berries and the avocado. Drizzle on the dressing and toss the salad a few times. Top with the crunchy chickpeas and sunflower seeds. Serve!
shallot vinaigrette
- Whisk together the vinegar, honey, mustard, shallot, garlic, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!
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