This cool idea came from WebMD, by the No Meat Athlete. I loved the thought of having salad for breakfast, especially one packed with blueberries, cantaloupe, celery, almonds... and chickpeas! In this salad, they blend in completely with the rest of the ingredients, mainly because of the amazing blenderized strawberry dressing. The kids loved this easy dish and I am putting it into the rotation at my house. This recipe serves 4.
Ingredients
- 1 15 oz. can of chickpeas (rinsed)
- 2 cups cubed cantaloupe
- 1 cup fresh blueberries, washed
- 1 cup celery, diced
- 1 package fresh baby spinach
- 1/2 cup slivered almonds, toasted
- S & P, to taste
Dressing:
- 1/3 cup of agave syrup (you could try honey or 2-3 teaspoons of sugar)
- 1/3 cup white rice vinegar, unflavored and unsweetened
- 6-10 medium strawberries, washed, leaves trimmed off
Instructions
- Put all the ingredients for the salad, except the spinach and almonds, in a large bowl.
- Put the syrup or honey, the rice vinegar, and the strawberries into the blender, and blend until smooth.
- Pour the dressing over the salad and gently toss.
- Put a “nest” of spinach on four plates.
- Put about a cup of the mixture on top, and sprinkle with the almonds.
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