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Triple Berry Crunch Salad

This triple berry salad is topped with cinnamon crunch chickpeas and the most delicious shallot vinaigrette. Perfect for summer!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 to 6 people
Course: Salad
Cuisine: American

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
    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. 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
  1. 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
  1. 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!