Fall Chickpea Salad

• servings: 6 servings
• total time: 10 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 302 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Cholesterol: 6 mg
• Sodium: 88 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 9 g
• Total Sugars: 12 g
• Protein: 8 g