Description
A vibrant and nutritious Fall Chickpea Salad featuring chickpeas, fresh apple, creamy avocado, crunchy nuts, dried cranberries, and tangy feta cheese, all tossed in a light maple apple cider dressing. Perfect for a quick, wholesome fall lunch or dinner.
Ingredients
Scale
Main Ingredients
- 15 ounces chickpeas (rinsed and drained)
- 1 large apple (chopped, preferably 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)
Dressing
- 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)
Instructions
- Combine salad ingredients: In a large bowl, mix the chickpeas, chopped apple, avocado, lemon juice, red onion, nuts, dried cranberries, and crumbled cheese if using.
- Prepare dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic. Season with kosher salt and black pepper to your preference.
- Toss salad: Drizzle the dressing over the chickpea mixture and gently toss to combine all ingredients evenly. Adjust salt and pepper as needed. Serve immediately for best freshness and texture.
Notes
- This salad combines sweet, tangy, creamy, and crunchy textures for a delightful taste experience.
- Feel free to substitute pecans with walnuts or other nuts you prefer.
- Omit cheese for a dairy-free option or replace with a vegan cheese alternative to make it vegan-friendly.
- Best served fresh; avocado may brown if left too long after chopping.
- The lemon juice in the salad helps prevent avocado browning and adds a refreshing zest.
Nutrition
- Serving Size: 1 serving
- Calories: 302 kcal
- Sugar: 12 g
- Sodium: 88 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 6 mg
