Nourishing Chickpea, Pomegranate, Blueberry Salad is a nutrient power mix. Antioxidant-rich blueberries and pomegranate seeds perfectly compliment the slight bitterness of the calcium and iron-rich arugula leaves; the healthy fat-laden avocado works well with the high-protein chickpeas. Apple cider vinegar in the dressing is full of bacteria-fighting qualities and a little bit of soft goat cheese (optional) is just the icing on this healthy cake. Most kids would be excited to pick out the seeds and the berries and maybe the chickpeas, too.
Chopped white onion is an optional ingredient, but it makes this salad taste a lot better, so please consider using it. To make the salad faster, do not saute the chickpeas. It won’t be perfect, but it will be fine.