Herb and Chickpea Chopped Salad
Serves: 4
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Hardy salad that will satisfy the hungriest man. Easy salad, but so good. I love the creamy goat cheese and blackberries.
Prep Time:
Cook Time:
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Ingredients:
| 4 to 8 cups | butter lettuce, chopped (i use 4 cups) |
| 1/2 cup | fresh basil or 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 bell pepper, chopped |
| 3/4 cup | fresh blackberries or blueberries |
| 1 | peach, finely chopped |
| 1 | jalapeño pepper, seeded + chopped |
| 1 1/2 cups | cooked chickpeas, also called 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 |
| 2 cloves | garlic, minced or grated |
| 1 | lemon, juiced |
| salt and pepper, to taste | |
| 1 | avocado, pitted + chopped |
| 4 6 ounces | 4-6 goat cheese, crumbled |
Directions:
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.
Source: halfbakedharvest.com
