Spring Salad With Blueberries And Roasted Chickpeas With A Sweet Apple Cider Vinaigrette
I love to welcome Spring with a bright and fresh seasonal salad. This is one of my favorite salads to do just that.
Eating seasonal produce is one of the best things you can do for your health. In the Blue Zones where people are said to be living the longest, they are typically eating what is grown seasonally. I read the Blue Zones Secrets by Dan Buettner a few years ago and it inspired me to eat more local and seasonal vegetables and fruits. Seasonal foods are typically grown in ideal conditions that make for better tasting but also more nutrient dense produce. I love to either grow them at home or shop them from my local farmers market to get the best quality.
Spring produce is incredible for salad making especially this salad recipe below.
This Spring salad contains foods like radishes, carrots, blueberries and spinach which are full of essential vitamins and minerals to support your whole wellbeing. I also love the addition of cucumber because it is so hydrating for your skin. I added quinoa as well as chickpeas for added protein and avocado for good fats and fiber. This salad is well balanced and will nourish your body so you can go on feeling your best.
What you need (serves 2):
A few large handfuls of fresh spinach
3/4 cup fresh blueberries
1/2 of a large cucumber diced
1 large carrots thinly sliced
3 radishes thinly sliced
1 avocado halved
2 cup cooked quinoa
2 tbsp hempseed
1 15 oz can garbanzo beans drained and rinsed
a few pinches of salt
1 tbsp cooking oil like avocado oil
Sweet Apple Cider Vinaigrette
3 Tbsp Unfiltered Apple Cider Vinegar
a pinch of salt
2 tsp raw honey
1 tbsp dijon mustard
1/4 cup plus 1 tbsp of olive oil
Directions: Preheat your oven to 420. Line a baking sheet with parchment paper. Toss the garbanzo beans, a few pinches of salt and cooking oil onto the baking sheet. Place in the oven for 25 minutes or until golden brown. In the meantime, combine the Sweet Apple Cider Vinaigrette in a jar and whisk till smooth. Then begin to assemble your salads with the remaining ingredients. Add the roasted chickpeas on top along with the vinaigrette. Enjoy!