Berry, Chickpea, Feta Salad with Honey Balsamic Vinaigrette is perfect for spring and summer! Bursting with fresh berries, salty feta, chickpeas, crunchy sunflower seeds and a fabulous honey balsamic vinaigrette. An easy, delicious and beautiful salad that’s sure to become a new favorite!
I never meant for this Berry, Chickpea, Feta Salad with Honey Balsamic Vinaigrette to look so patriotic and happen to be shared with you just in time for Memorial Day weekend. But yet somehow, all the stars lined up and here it is!
What are your plans for the holiday weekend? We decided to do the all-American thing and go to a Rockies baseball game. We went to our first one late last summer and had a great time, despite it being abnormally hot. It’s looking like it will be another warm one this year, but at least the game is at night. The Colorado sun can be relentless sometimes.
I’m just glad the weather will be nice unlike it was last weekend. It was rainy and felt more like February instead of the middle of May. Aside from the baseball game we’ve also got plans for a hike, hopefully a bike ride, getting my vegetable garden started and of course some grilling and enjoying it out on the deck.
As far as our menu for Memorial Day I don’t have much planned. I suspect my husband will want to have Grilled Burgers and for myself I’m either thinking this Marinated Grilled Salmon or my go-to Greek Lemon Chicken Skewers. All of them will go great with the Berry, Chickpea, Feta Salad with Honey Balsamic Vinaigrette on the side.
This salad has all of my favorite elements in it. Sweet, salty and crunchy. The sweet is from the strawberries and blueberries and a touch of it in the vinaigrette as well. The salty is of course the feta, which is one of my favorite cheeses to add to salad (goat cheese is the runner up).
The crunch is thanks to roasted sunflower seeds. Sunflower seeds aren’t something I use very often, but I was sure enjoying them in this salad. Not to mention I keep grabbing a handful of the leftovers every time I open the pantry door.
The chickpeas are a great way to add protein and fiber to the salad. In fact, it would make a great main dish vegetarian salad.
More Memorial Day Salads
Honey Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- Kosher salt and fresh ground black pepper to taste
- 5 ounces baby kale
- 1 1/2 cups hulled and chopped strawberries
- 1 cup fresh blueberries
- 1 cup canned chickpeas, rinsed and drained
- 3 ounces feta cheese, cubed
- 1/4 cup shelled unsalted sunflower seeds
1. Whisk together all of the ingredients for the honey balsamic vinaigrette and set aside.
2. In a large serving bowl combine the baby kale, strawberries, blueberries, chickpeas, feta and sunflower seeds. Serve with the honey balsamic vinaigrette on the side or add it to the salad just before serving.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 209 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 613mg Carbohydrates: 28g Fiber: 7g Sugar: 14g Protein: 7g