Watermelon Blueberry Chickpea Salad with Chicken Wings
This Watermelon Blueberry Chickpea Salad with Chicken Wings is a colourful summer salad made with crisp living lettuce, tender Boston lettuce, juicy watermelon, fresh blueberries, chickpeas and crunchy radishes. Optional feta crumbles add a creamy, salty bite, while a thick balsamic reduction gives the salad the rich, glossy drizzle shown in the photo.The Sea Salt and Cracked Pepper Chicken Wings add extra protein and plenty of yumminess, turning this fresh watermelon salad into a satisfying lunch or light summer dinner. For a vegan version, simply leave out the chicken wings and feta or use dairy-free feta.
Equipment
- Large serving platter or salad bowl
- Salad spinner
- Cutting board
- Sharp kitchen knife
- Colander
- Measuring cups and spoons
- Small saucepan, for the balsamic reduction
- Wooden spoon or silicone spatula
- Small jar or airtight container, for storing the balsamic glaze
- Baking sheet or air fryer, if reheating the chicken wings
Ingredients
Watermelon Blueberry Chickpea Salad
- 1 head living lettuce washed, dried and torn
- 1 head Boston lettuce washed, dried and torn
- 3 cups watermelon seedless and cut into bite-sized cubes
- 1½ cups blueberries fresh
- 1 398 mL/15 ounces chickpeas drained and rinsed
- 6 radishes thinly sliced
- ½ cup feta cheese crumbled, optional
- 8 to 12 cooked Sea Salt and Cracked Pepper Chicken Wings optional
Balsamic Reduction
- ½ cup balsamic vinegar
- 1 tablespoon honey Balsamic Reduction, optional
- Alternatively use about ¼ cup prepared balsamic glaze.
Instructions
Make the Balsamic Reduction
- Pour the balsamic vinegar into a small saucepan. Stir in the honey or brown sugar, if using.
- Bring the vinegar to a gentle simmer over medium-low heat. Cook uncovered for 8 to 12 minutes, stirring occasionally, until it has reduced by approximately half.
- Remove the balsamic reduction from the heat while it still looks slightly thinner than you want. It thickens quite a bit as it cools. I have learned not to walk away during the last few minutes—it can go from glossy to overly sticky surprisingly quickly.
Assemble the Salad
- Arrange the living lettuce and Boston lettuce on a large serving platter. Make sure the leaves are well dried so the watermelon blueberry salad does not become watery.
- Scatter the watermelon, blueberries, chickpeas and sliced radishes evenly over the lettuce. A wide platter works especially well because the heavier ingredients do not all sink into the middle.
- Sprinkle the optional feta crumbles over the salad.
- Arrange the warm chicken wings around the outside of the platter or serve them on a separate plate. Keeping the wings mostly off the delicate lettuce helps it remain crisp.
- Drizzle the cooled balsamic reduction lightly over the salad just before serving. Do not add too much at first. The reduction has a concentrated sweet and tangy flavour, and a small drizzle goes a long way.
For the best Watermelon Blueberry Chickpea Salad with Chicken Wings, assemble the salad just before serving and add the balsamic reduction last. Watermelon releases juice quickly, while the thick balsamic glaze can soften the lettuce if it sits too long. A light drizzle is enough to give this fresh summer salad plenty of sweet and tangy flavour.
Notes
- Dry the lettuce thoroughly. Living lettuce and Boston lettuce hold quite a bit of water between the leaves. A salad spinner helps keep this watermelon blueberry chickpea salad crisp instead of watery.
- Use cold watermelon and blueberries. Chilled fruit makes this fresh summer salad especially refreshing and gives it the best texture.
- Drain and rinse the chickpeas well. Pat them dry before adding them to the salad so extra moisture does not collect on the platter.
- Slice the radishes thinly. They add a light peppery crunch without overpowering the sweet watermelon and blueberries.
- Add the watermelon shortly before serving. Watermelon releases juice as it sits. I usually assemble the salad close to mealtime so the lettuce stays fresh and crisp.
- Use balsamic reduction or prepared balsamic glaze. The thick, glossy drizzle shown in the photo is more concentrated than regular balsamic dressing. Start with a small amount because the flavour is rich and tangy.
- Do not overcook homemade balsamic reduction. Remove it from the heat while it is still slightly pourable. It thickens considerably as it cools.
- Add feta crumbles at the end. Feta gives this watermelon feta chickpea salad a creamy, salty contrast, but adding it just before serving keeps the salad looking fresh.
- Serve the chicken wings beside the salad. The Sea Salt and Cracked Pepper Chicken Wings add extra protein and make this easy summer salad a complete lunch or light dinner. Keeping them along the edge also prevents the warm wings from wilting the lettuce.
- For a vegan watermelon chickpea salad, leave out the chicken wings and feta, or use dairy-free feta. The chickpeas still add satisfying plant-based protein.
- Use a wide serving platter when possible. It spreads out the watermelon, blueberries, chickpeas and radishes so every serving gets a little of everything.
- Serve immediately after adding the balsamic glaze. This colourful summer salad tastes best while the lettuce is crisp, the fruit is cold and the glaze is freshly drizzled.
Nutrition
Serving: 1servingCalories: 111kcalCarbohydrates: 19gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 152mgPotassium: 221mgFiber: 2gSugar: 15gVitamin A: 1405IUVitamin C: 11mgCalcium: 86mgIron: 1mg
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