Roasted Chickpeas, Tomatoes, & Blueberries Salad
Servings Prep Time
1salad 10minutes
Cook Time
Servings Prep Time
1salad 10minutes
Cook Time
  • 1/2cup Cherry or Grape Tomatoes(rinsed and drained)
  • 4large Garlic Cloves, sliced
  • 3/4cup Blueberries, Fresh(rinsed and drained)
  • 1/2cup Chickpeas(rinsed and drained)
  • 5oz Baby Spinach & Arugula Mix
  • 1/2small Lemon (juiced and zest)(2 tsp lemon juice and zest)
  • 1tsp Italian Parm(see notes for recipe link – used nut version)
  • to taste Red Pepper Flakes
  1. Preheat oven to 425F. Line a cookie sheet with parchment paper.
  2. Slice the garlic cloves and place in a single layer on cookie sheet. Place the rinsed and drained chickpeas on top of the sliced garlic cloves. This will prevent the garlic cloves from burning. Place rinsed and drained tomatoes next to chickpeas following with the blueberries. Roast ingredients for 15 minutes.
  3. Place the spinach and arugula mix in a large mixing bowl. Zest lemon over the greens. Add 2 tsp of lemon juice to the greens. Mix the greens well.
  4. Remove roasted ingredients from the oven. Immediately add only the blueberries and tomatoes to the greens. Mix the greens well. The heat from the fruit will wilt the greens as you mix and stir the mixture. NOTE: Reserve four roasted tomatoes for garnish.
  5. Place the greens onto a plate. Sprinkle with Italian Parm. Add the roasted chickpeas, garlic, and the reserved roasted tomatoes. Sprinkle with red pepper flakes to taste. Enjoy!
Recipe Notes

Italian Parm recipe is the perfect touch to this salad.  Either the nut or nut-free version will work.  I prefer the nut version on this salad.  The parm will store for several weeks in a tightly sealed glass jar.

Recipy by Get2dRoot Health and Wellness