Ingredients
For the Salad:
- 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)
For the 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, add the rinsed and drained chickpeas, chopped apple, chopped avocado, fresh lemon juice, chopped red onion, chopped nuts, dried cranberries, and crumbled feta or goat cheese if using. Gently toss these together to evenly distribute the ingredients.
- Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, and minced garlic until well combined. Season the dressing with kosher salt and black pepper according to your taste preference.
- Toss Salad with Dressing: Drizzle the prepared dressing over the salad ingredients in the large bowl. Gently stir to coat all components evenly without mashing the avocado. Adjust seasoning with additional salt and pepper if desired.
- Serve Promptly: Serve the salad immediately to enjoy the fresh flavors and textures at their best.
Notes
- Use Honeycrisp apples for a sweet and crisp texture, but any firm apple variety can work.
- To keep avocado from browning, toss it immediately with lemon juice.
- For a nut-free version, omit pecans or walnuts.
- The salad is best eaten fresh but can be refrigerated for up to one day.
- Dried cranberries add sweetness, but you can substitute with dried cherries or raisins if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
