Easy Summer Herb and Chickpea Chopped Salad with Goat Cheese
This salad is amazing. Absolutely amazing. I want it everyday! Don't let the amount of ingredients scare you - it comes together really easily.
|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|
|1/2 to 1 teaspoon||chipotle chili powder|
|1 or 2 clove||garlic, minced or grated|
|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.