Summer really doesn’t feel official until you make a triple berry salad.
This colorful salad is filled with favorite summer ingredients, tastes fantastic and is perfect for a 4th of July weekend — or a relaxed evening at home.
If you remember my blueberry summer salad, this is the heartier cousin: still bright and summery, but more of an entrée salad that will satisfy as a main dish. It’s also an ideal picnic or potluck option.
This is it.
The blueberry summer salad I shared before is a lovely side or house salad that pairs with almost anything. This triple berry version, however, has more substantial elements that make it filling and meal-worthy.
I’ve made variations of a triple berry salad before, and this combination of strawberries, blueberries and blackberries is classic summer. You can also swap in raspberries or cherries if you prefer.
One standout here is the cinnamon crunch chickpeas. I roast chickpeas almost every week — they’re a staple on many of my salads. These are seasoned with cinnamon and a touch of heat, roasted until crisp. They add wonderful texture and make the salad feel more filling. Paired with avocado and roasted sunflower seeds, the crunch and creaminess balance beautifully.
And let’s talk about those chickpeas!
Cinnamon crunch chickpeas are one of my favorite salad add-ins. They’re crisp, slightly sweet and spicy, and they add texture and satiety. When combined with avocado slices and sunflower seeds, they transform a bowl of greens into a satisfying dinner.
For the dressing, a shallot vinaigrette is my go-to. The shallots mellow as they sit in the vinaigrette, losing some bite and taking on a gentle, almost pickled quality that complements the berries and chickpeas. The vinaigrette is bright, slightly sweet and emulsified with olive oil for a silky finish.
This salad is a must-make for summer — simple to assemble, full of flavor and texture, and versatile enough for weeknight dinners, potlucks, or holiday gatherings.
Triple Berry Salad with Cinnamon Crunch Chickpeas
Triple Berry Crunch Salad
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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
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Preheat the oven to 425°F (220°C).
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Pat the chickpeas completely dry. Toss them on a baking sheet with olive oil, cinnamon, salt and a pinch of cayenne. Roast for 25 to 30 minutes, stirring once or twice, until crisp.
Salad
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Season the greens with a pinch of salt and pepper. Add the berries and avocado, drizzle with the shallot vinaigrette and toss gently. Top with the cinnamon crunch chickpeas and sunflower seeds, then serve.
Shallot Vinaigrette
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Whisk together red wine vinegar, honey, Dijon mustard, diced shallot, minced garlic, salt and pepper. Slowly whisk in the olive oil until the dressing emulsifies. Store in the refrigerator for a few days.
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Those avocado wedges though.