Running on Real Food · by Deryn Macey★ 4.8 (13)
Chickpea Blueberry Salad
NUTRITION · PER SERVING10M COOK
CAL 34%·PRO 49%
CARBS 96G57% OF CAL
17G FIBER53G SUGAR27G OTHER
FAT 27G36% OF CAL
3G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, no-cook salad combining mixed greens, cabbage, chickpeas, and blueberries tossed with a tahini-lemon dressing and hemp seeds. Sweet, tangy, and protein-rich, it works as a light meal.
mainsaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tbsp tahini (60 g)
- 3 tbsp fresh lemon juice
- 3 tbsp as water (plus more as needed)
- 2 tbsp maple syrup
- 1 tsp garlic powder
- 1/2 tsp sea salt (or to taste)
- 8 heaping cups of mixed salad greens (arugula or baby spinach (2 cups per salad))
- 4 cups very finely sliced red cabbage (1 cup per salad)
- 1 cup dried cranberries or raisins (1/4 cup per salad)
- 12 tbsp hemp seeds (3 tbsp per salad, substitute walnuts)
- 19 oz can chickpeas (drained and rinsed (1/2 cup per salad))
- 2 cups fresh blueberries (1/2 cup per salad)
At a glance
PER SERVING · TIME 10M
CAL 34%·PRO 49%
CARBS 96G57% OF CAL
17G FIBER53G SUGAR27G OTHER
FAT 27G36% OF CAL
3G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 329mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1043mg
- Calcium
- 224mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.