Summer doesn’t truly feel here until you make a triple berry salad.
This vibrant salad combines three berries, creamy avocado, crunchy seeds and cinnamon-roasted chickpeas — everything you want for a summer meal. It’s perfect for a 4th of July spread, a picnic, a potluck or a simple dinner at home.
If you remember my blueberry summer salad, that one is more of a side or house salad to pair with many dishes. This triple berry salad is heartier — an entrée-style bowl that’s filling and satisfying thanks to the chickpeas, avocado and seeds.
This is the one.
Strawberries and blueberries set a summery tone, and adding blackberries (or raspberries or cherries) rounds out the flavors beautifully. The contrast of juicy berries, tender greens and crunchy elements makes every bite interesting.
One of my favorite add-ins is cinnamon crunch chickpeas. I roast chickpeas regularly — they’re a staple for adding texture and protein to salads. These are coated with cinnamon, a touch of oil, salt and cayenne for a little heat, then roasted until crisp. They bring a sweet-savory crunch that elevates the whole bowl.
The chickpeas, along with sliced avocado and roasted sunflower seeds, add both texture and satiety, making this salad substantial enough for dinner.
I originally made a triple berry salad years ago to convince myself to eat more kale — and it worked. There’s something about the combination of strawberries and blueberries that feels quintessentially summer and pairs perfectly with additional fruit, creamy elements and crunchy toppings.
And about that dressing
My go-to is a shallot vinaigrette. It softens the shallot’s bite and gives a slightly pickled quality that’s milder than raw onion. Whisk together red wine vinegar, honey, Dijon mustard, minced shallot, garlic, a pinch of salt and pepper, then stream in olive oil until the dressing emulsifies. It fries beautifully with the berries and greens, and it keeps well in the fridge for a few days.
Do yourself a favor and add this to your must-make list.
Triple Berry Salad with Cinnamon Crunch Chickpeas
Triple Berry Crunch Salad
4 to 6 people
Ingredients
cinnamon crunch chickpeas
- 1 14-ounce can chickpeas, drained and rinsed
- 1 teaspoon olive oil
- 1/2 teaspoon ground cinnamon
- 1/2 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
- 1/4 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
- Preheat the oven to 425°F (220°C).
- Pat the chickpeas dry with a paper towel. Toss on a baking sheet with olive oil, cinnamon, salt and cayenne. Roast 25 to 30 minutes, tossing once or twice, until crisp.
salad
- Season the greens with a pinch of salt and pepper. Toss in the berries and avocado. Drizzle with the dressing and toss a few times. Top with the crunchy chickpeas and sunflower seeds. Serve immediately.
shallot vinaigrette
- Whisk together red wine vinegar, honey, Dijon mustard, diced shallot, minced garlic, salt and pepper. Whisk in the olive oil until emulsified. Store in the fridge for up to a few days.
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Those avocado wedges, though.