Kale Berry Salad with Cinnamon Chickpea Croutons

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 2 1x
  • Cuisine: Summertime Lunch



  • 1 head of curly kale (washed, loosely torn and stems removed)
  • 1 avocado peeled and diced
  • 1 cup of strawberries, cleaned and halved
  • 1 cup of raspberries
  • 1 cup of blueberries

Chickpea Croutons

  • 1 15 oz can of chickpeas (rinsed, drained and patted dry with a paper towel)
  • 23 tbsp ground cinnamon
  • 1 1/2 tbsp olive oil
  • 1/4 tsp vanilla extract
  • 3 tsp maple syrup or honey

Honey Balsamic Vinaigrette


Chickpea Croutons

  1. Preheat the oven to 375 degrees F.
  2. Add drained chickpeas to a medium size mixing bowl and add in all chickpea crouton ingredients. Toss lightly to coat.
  3. Bake until chickpeas are toasty and golden brown (about 25 minutes). Set aside.

Honey Balsamic Vinaigrette

  1. Whisk all ingredients together in a medium size bowl. Set aside.


  1. Split kale between two medium-large size bowls. Top with strawberries, raspberries, blueberries, avocado and chickpea croutons.
  2. Drizzle with with as much vinaigrette as you’d like and serve immediately.


I drizzled the honey balsamic vinaigrette on top of my salad, but you could also try massaging it into the kale as a another approach. Massaging kale helps to break down the fiber and makes it easier to chew/digest for some.