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So this salad is one of the easiest things I have shown you guys in a while.
I actually feel a little guilty for posting such a simple recipe. I feel like I should be able to show you guys something a little more exciting than a summer chopped salad, but the bottom line is this is, this is a really awesome salad.
Not to mention that I have hit the summer creativity road block.
Essentially, this means I really only want to eat caprese melts, big salads, grilled bread, cherries galore and basically anything grilled.
And even though I am loving these foods, I hate it when I can’t actually think of something new to do with them. Sure I have ideas, but in my head none of them actually seem good enough to show you guys. Recipes have to be great to make it up here or I just will not be happy with myself.
See, I was going strong with almost too many new ideas (yeah, your right, not possible to have too may ideas). Things were moving along at a nice steady pace. Obviously, I should have known that a road block was bound to be up ahead. That’s just the way things go. As my mom always tries to tell me, not everyday can be an awesome one.
Of course, I certainly wish they could all be awesome. Awesome, beautiful and delicious, because the not-so-great days just irritate me.
Anyway, this is one of my favorite salads to make during the summer. A lot of times I will bulk it up with some quinoa and hard-boiled or fried eggs, but today I wanted to show you the simplest version.
It’s perfect for any potluck, summer cookout or just as a light, easy meal.
I also love stuffing the salad into hard tacos shells. It makes for a pretty awesome veggie taco. And let’s be honest, everything is better in taco form. Right?
YUP!
You can make this salad to go with almost any ingredients, adjust the flavors and veggies/fruits to your liking. It literally comes together in 10 minutes!!! YES!
I like to grill my corn, but if you don’t feel like making the extra effort it’s not a huge deal. You can just use fresh raw corn. Other than that there is absolutely no cooking involved. Just some chopping and tossing.
I actually love this salad once it’s gotten a chance to sit in the fridge in a large mixing bowl for a while so that the dressing can really sink into everything. The lettuce doesn’t stay crisp, but I don’t know, it’s still so good. Sometimes I will toss everything together minus the lettuce, place the salad in the fridge with some of the dressing on and then stir the lettuce in just before eating. Now that I’ve thought about it, that’s definitely the best option!
Last thing, don’t skimp on the goat cheese.
It adds so much flavor, it’s just too good to skimp on!
Easy Summer Herb and Chickpea Chopped Salad with Goat Cheese.
Ingredients
- 4-8 cup butter lettuce, chopped (I use 4 cups)
- 1/2 cup fresh basil + parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 ears [grilled corn | https://www.halfbakedharvest.com/exactly-how-i-grill-my-corn-chipotle-lime-and-cotija-cheese-butter/], kernels removed from the cob
- 1 1/2 cups tom-tom tomates, halved
- 1 red pepper, chopped
- 3/4 cup fresh blackberries or blueberries
- 1 peach, finely chopped
- 1 jalapeño, seeded + chopped
- 1 1/2 cups cooked chickpeas, also called garbanzo beans (or one 14 oz can rinsed + drained)
- 1/2 cup mixed toasted pumpkin seeds, pecans, walnuts, and pistachios, pepitas
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1/2-1 teaspoon chipotle chili powder
- 1-2 cloves garlic, minced or grated
- 1 lemon, juiced
- salt and pepper, to taste
- 1 avocado, pitted + chopped
- 4-6 ounces goat cheese, crumbled
Instructions
- In a large bowl combine the butter lettuce, basil, parsley, thyme, grilled corn, tom-tom tomates, red pepper, blackberries or blueberries, peach, jalapeño and chickpeas.
- In another small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt and pepper. Whisk until combined.
- Once ready to serve, pour the dressing over the salad and toss well. Add the avocado and goat cheese and gently toss once more. Serve.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
And since we made salad today, we now have room for dessert…
This has been put into regular rotation for summer dinner. Delicious!
YAY! So happy you love this!
Made this tonight, July 2015. Fantastic! Love the blackberries and goat cheese. 🙂
So happy you loved it! Thanks Peggy!
This looks great! But why is the 4th photo repeated 4 times? Is that an error?
This was amazing! I can’t believe you even thought of not putting it on since it’s a “simple salad”! It has so much more complexity than that. And this was the first time I’d used chipotle chili powder. Thanks for introducing me!
So excited you love this. THANK YOU! 🙂
This was amazing! I added baked tofu and a combination of barley and farro. And I used rice vinegar because I didn’t have apple cider vinegar. I didn’t have any goat cheese on hand either, but imagine it would be amazing. And I left out the jalepeno because I’m wimpy that way. It was delicious!!
So happy you loved this and I your choice of grains!
Loved this recipe! Swapped in/out a few things (adds: einkorn wheat berries, chopped garlic scapes, red onion, chopped cucumber) and everyone loved it. Will be making again for an upcoming vacation. thank you 🙂
So happy you loved this!! I love you swaps. THANKS!
Thanks for a delicious and healthy recipe! My husband just broke his collarbone and is worried about gaining back all the weight he had been losing up to this point, so I’m trying to make healthier, but filling dinners during his recovery. This was a huge hit last night! I subbed in blueberries and strawberries for the blackberries and peaches, and it was awesome!
Hi there! I was wondering if you had a tip for cutting the kernels off of the corn in larger kernel pieces as you have pictured- I’ve tried a few different methods and they continuously break apart into single kernels. thanks!!
Hey Jamie! It honestly depends on the corn I think. Also, I try and cut as close to the cob as possible. That helps to keep them intact. I think the fresher the corn the better. Hope that helps! THANKS!
I’m so excited about this! It’s going to be lunch and dinner tomorrow I’m pretty sure. Happy weekend, Tieghan!
Yaaa!!! Thanks Katie! Hope you guys had a fun 4th!!
Love this salad so much. Simple, but tasty and gorgeous! And your pictures always blow my mind 😉
Thank you so much! Means a lot! 🙂 Have a great weekend!
Sometimes simple is definitely the best. Looks like a delicious salad!
Thank you so much! Hope you have a great weekend and happy 4th of July!
Simple or not, who cares – this salad looks amazing!! I would eat it. In fact, I wish I was eating it right now…
Thanks Jenna!
Seriously, girl, this IS a creative salad! If this is what your creativity road block looks like, I’d say you’re sitting pretty. It looks gorgeous and simplicity rocks in my book!
Thanks Julia! You are the best! Hope you are having a great 4th of July tonight!
Love everything about this salad. I could eat this every day!
Thanks Anna!
Mmm yeah so this salad is happening every day for the rest of the summer. YUM.
Thanks Stephanie! Hope you and guys are enjoying your 1st 4th of July as a new family!! Have a great weekend!