Easy Summer Herb and Chickpea Chopped Salad with Goat Cheese.
"*One thing I like to do is toss everything but the lettuce together (dressing included) and store in the fridge for a couple of hours to let the flavors mend together. Then just before eating, add the lettuce. *Recipe can easily be doubled and tripled...."
INGREDIENTS
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4-8 cup butter lettuce, chopped (I use 4 cups)
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1/2 cup fresh basil + parsley, chopped
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2 tablespoons fresh thyme, chopped
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2 ears [grilled corn | http://www.halfbakedharvest.com/exactly-how-i-grill-my-corn-chipotle-lime-and-cotija-cheese-butter/], kernels removed from the cob
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1 1/2 cups tom-tom tomates, halved
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1 red pepper, chopped
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3/4 cup fresh blackberries or blueberries
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1 peach, finely chopped
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1 jalapeño, seeded + chopped
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1 1/2 cups cooked chickpeas, also called garbanzo beans (or one 14 oz can rinsed + drained)
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1/2 cup mixed toasted pumpkin seeds (pepitas), pecans, walnuts, and pistachios
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1/4 cup olive oil
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1 tablespoon apple cider vinegar
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2 teaspoons honey
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1/2-1 teaspoon chipotle chili powder
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1-2 cloves garlic, minced or grated
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1 lemon, juiced
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salt and pepper, to taste
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1 avocado, pitted + chopped
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4-6 ounces goat cheese, crumbled
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