Easy Summer Herb and Chickpea Chopped Salad with Goat Cheese

Serves: 4

This salad is amazing. Absolutely amazing. I want it everyday! Don't let the amount of ingredients scare you - it comes together really easily.

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4 to 8 cups butter lettuce, chopped (i use 4 cups)
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
2 tablespoons fresh thyme, chopped
2 ears grilled corn, kernels removed from the cob
1 1/2 cups cherry tomatoes, halved
1 red pepper, chopped
3/4 cup fresh blackberries or blueberries
1 peach, finely chopped
1 jalapeno chiles, seeded + chopped
1 1/2 cups cooked garbanzo beans (or one 14 oz can rinsed + drained)
1/2 cup mixed toasted pumpkin seeds (pepitas), pecans, walnuts, and pistachios
1/4 cup olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1/2 to 1 teaspoon chipotle chili powder
1 or 2 clove garlic, minced or grated
1 lemon, juiced
salt and pepper, to taste
1 avocado, pitted + chopped
4 to 6 ounces goat cheese, crumbled


In a large bowl combine the butter lettuce, basil, parsley, thyme, grilled corn, tom-tom tomates, red pepper, blackberries or blueberries, peach, jalapeño and chickpeas.

In another small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt and pepper. Whisk until combined.

Once ready to serve, pour the dressing over the salad and toss well. Add the avocado and goat cheese and gently toss once more. Serve.

*One thing I like to do is toss everything but the lettuce together (dressing included) and store in the fridge for a couple of hours to let the flavors mend together. Then just before eating, add the lettuce.

Source: http://www.halfbakedharvest.com/easy-summer-herb-chickpea-chopped-salad-goat-cheese/

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