Jenny & Buck’s Recipes
Fall Chickpea Salad
6 servings
porcje10 minutes
całkowity czasSkładniki
1 bag of kale
15 ounces chickpeas (rinsed and drained)
1 large apple (chopped, I like Honeycrisp)
1 avocado (chopped)
2 tablespoons fresh lemon juice
1/4 cup chopped red onion
1/4 cup chopped pecans or walnuts
1/4 cup dried cranberries
1/4 cup crumbled feta cheese or goat cheese (optional)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons pure maple syrup
1 teaspoon Dijon mustard
1 clove garlic (minced)
Kosher salt and black pepper (to taste)
Wskazówki
In a large bowl, combine the chickpeas, apple, avocado, lemon juice, red onion, nuts, cranberries, and cheese, if using.
In a small bowl, whisk together the olive oil, vinegar, maple syrup, mustard, and garlic. Season with salt and pepper, to taste.
Drizzle the dressing over the salad and gently stir to combine. Season with salt and pepper, to taste. Serve immediately.
Wartości Odżywcze
Wielkość Porcji
-
Kalorie
302 kcal
Tłuszcz Całkowity
16 g
Tłuszcz Nasycony
3 g
Tłuszcz Nienasycony
-
Tłuszcz Trans
-
Cholesterol
6 mg
Sód
88 mg
Węglowodany Całkowite
34 g
Błonnik Pokarmowy
9 g
Cukry Całkowite
12 g
Białko
8 g
6 servings
porcje10 minutes
całkowity czas