Blueberry Chickpea Salad

Blueberry Chickpea Salad

Blueberries are nature’s candy, except their sweetness is all natural and they’re brimming with antioxidants and other nutrients. In this Blueberry Chickpea Salad, they add a burst of freshness that’s perfect for the summer months!

Health Benefits –  soy free, gluten free

Prep: 10 Minutes | Servings: 4

The term “barbecue” is actually derived from barbacoa, and both have become very popular foodie trends. The popular spice blend used in this barbacoa makes this a quicker-cooking mushroom recipe.

Reprinted from The China Study Quick & Easy Cookbook (BenBella Books, 2015)


2 cups fresh blueberries
1 can cooked chickpeas, drained and rinsed
1 cup diced cucumber
4 cups finely sliced red cabbage
Handful of mixed salad greens
¼ cup walnuts, chopped


1 Tbsp nutritional yeast
1 tsp garlic powder
Juice from two lemons
1 Tbsp maple syrup
3 Tbsp tahini
¼ cup water, more or less as needed
Salt and pepper to taste


2 cups cooked brown rice
2 cups steamed vegetables (broccoli, kale, asparagus, or your choice)
1 recipe Roasted Red Pepper Sauce (see recipe)


  1. To make the tahini dressing, whisk all the ingredients together until smooth.
  2. Mix the salad ingredients in a bowl. Top the salad with the tahini dressing.
  3. Serve and enjoy!

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies

Gluten Free, Starters

Created on 22 Jul, 2022.