Jenny & Buck’s Recipes
Fall Chickpea Salad
6 servings
doses10 minutes
tempo totalIngredientes
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)
Instruções
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.
Informação Nutricional
Tamanho da Dose
-
Calorias
302 kcal
Gordura Total
16 g
Gordura Saturada
3 g
Gordura Insaturada
-
Gordura Trans
-
Colesterol
6 mg
Sódio
88 mg
Carboidratos Totais
34 g
Fibra Alimentar
9 g
Açúcares Totais
12 g
Proteína
8 g
6 servings
doses10 minutes
tempo total