This salad is so colorful and beautiful, it was almost too pretty to eat. Almost! This salad has spinach leaves, mango, blueberries, avocado, pomegranate and roasted chickpeas. A great combination of fresh fruit and protein. It’s the perfect salad for a hot summer day!
I didn’t take any photos prepping this, as I literally threw it together one day. It’s honestly so effortless anyways. The only cooking you do is roasting the chickpeas, which is so quick and easy!
1 cup spinach and kale leaves mix (or your favorite greens)
1 cup cubed mango
½ cup blueberries
½ avocado, cubed
¼ cup pomegranate arils
1 cup chickpeas
1 tablespoon coconut oil
1 tsp smoked paprika
1 tsp turmeric
Salt & pepper to taste
Dressing: I used Annie’s Homegrown Lemon Chive dressing.
Heat the oven to 375F. Place the chickpeas on the pan. Drizzle 1 tablespoon over the chickpeas. Season the chickpeas the paprika, turmeric, salt and pepper. Roast for about 15-20 minutes. Check on them after 10, flip and cook until crispy.
Next, assemble your salad! I usually do this as the chickpeas are roasting. Place your greens in first, then all of your fruits. I usually wait to add the pomegranate until after my chickpeas are added, but it’s up to you!
Top with your dressing and enjoy!