Salad
Blueberry Feta Salad
This refreshing summer salad is packed with flavor and features a delicious blueberry dressing.
4 servings
15 min prep
10 min cook
Elements
Elements
- 1 cup cooked chickpeas
- 1 tbsp sweet paprika
- 1 tsp garlic powder
- Salt
- 1 tbsp olive oil
- 150 g kale, shredded ((about 5 cups))
- 120 g feta cheese, crumbled ((about 1 cup))
- 50 g blueberries ((about ⅓ cup))
- 2 avocados, chopped
- ¼ cup toasted pine nuts
Dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 5–6 blueberries
- Salt & pepper
Alchemy
- Wash the kale, remove the tough stalks, and shred finely.
- Heat 1 tbsp olive oil in a pan.
- Add the drained chickpeas, paprika, garlic powder, and salt.
- Cook until golden and slightly crispy.
- For the dressing, mash the blueberries with the olive oil, balsamic vinegar, salt, and pepper.
- Pour half the dressing over the kale and massage for 1–2 minutes until it softens.
- Add the avocado, feta cheese, blueberries, crispy chickpeas, and toasted pine nuts.
- Drizzle over the remaining dressing and toss gently.
- Serve immediately and enjoy.
