Recipes
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Blueberry Salad with Feta Cheese, Pecans, Cucumbers and Chickpeas

Blueberry Salad with Feta Cheese, Pecans, Cucumbers and Chickpeas

This salad is full of freshness and is perfect for lunchtime! Accompanied by a few slices of Bon Matin™ La mie BIO™ Quinoa and Sunflower Seed bread, it is a real delight.

Preparation 15 min
Total 25 min
2 Servings
Bon Matin™ La mie BIO™ Quinoa Sunflower Bread
MADE WITH
Bon Matin® La mie BIO™ Quinoa and Sunflower Seeds

Ingredients

  • 2 slices of Bon Matin™ La mie BIO™ Quinoa & Sunflower Seeds Bread
  • 2 tbsp olive oil
  • A few chopped dill leaves
  • 3 cups arugula
  • 2 Lebanese cucumbers, sliced
  • 1 shallot, chopped
  • 1/4 cup fresh blueberries
  • 1/2 cup chickpeas, rinsed and drained
  • 1/4 cup feta cheese cut into small pieces
  • 1/4 cup pecans
  • 1/4 cup olive oil
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, chopped
  • 1 tsp Dijon mustard
  • 1/2 tsp maple syrup
  • Salt and pepper

Preparation

  1. In a bowl, mix all the ingredients of the dressing well. Reserve.
  2. Brush the bread slices with olive oil and dill leaves, then toast in the oven for 10 minutes at 400°F. Reserve.
  3. In a salad bowl, add the arugula, cucumbers, shallot, blueberries, chickpeas, and dill.
  4. Add the dressing, pecans and feta cheese and serve with the slices of toast.