Jenny & Buck’s Recipes
Fall Chickpea Salad
6 servings
servings10 minutes
total timeIngredients
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
Serving Size
-
Calories
302 kcal
Total Fat
16 g
Saturated Fat
3 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
6 mg
Sodium
88 mg
Total Carbohydrate
34 g
Dietary Fiber
9 g
Total Sugars
12 g
Protein
8 g
6 servings
servings10 minutes
total time