Blueberry Mango Chickpea Salad


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!



4 thoughts on “Blueberry Mango Chickpea Salad

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