Fall Chickpea Salad
Total Time
10 mins
Prep Time
10 mins
Rating
4.78 out of 5 stars
(36)
Ingredients
6
- 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
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Preparation
Step 1
In a large bowl, combine the chickpeas, apple, avocado, lemon juice, red onion, nuts, cranberries, and cheese, if using.
Step 2
In a small bowl, whisk together the olive oil, vinegar, maple syrup, mustard, and garlic. Season with salt and pepper, to taste.
Step 3
Drizzle the dressing over the salad and gently stir to combine. Season with salt and pepper, to taste. Serve immediately.
Step 4
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Chef's notes
If you need the salad to be vegan, you can omit the cheese.
