Fall Chickpea Salad (Print Version)
# Ingredients:
→ Main Salad Components
01 -
1 can (15 oz) chickpeas, thoroughly rinsed and drained
02 -
1 large crisp apple, diced (Honeycrisp works beautifully)
03 -
1 ripe avocado, cubed
04 -
2 tablespoons fresh lemon juice
05 -
1/4 cup finely diced red onion
06 -
1/4 cup toasted pecans or walnuts, roughly chopped
07 -
1/4 cup dried cranberries
08 -
1/4 cup crumbled feta or goat cheese (optional)
→ Apple Cider Vinaigrette
09 -
2 tablespoons extra virgin olive oil
10 -
1 tablespoon apple cider vinegar
11 -
2 teaspoons pure maple syrup
12 -
1 teaspoon Dijon mustard
13 -
1 garlic clove, finely minced
14 -
Kosher salt and freshly ground black pepper to taste
# Instructions:
01 -
In a spacious mixing bowl, gently combine the drained chickpeas, diced apple, cubed avocado, and fresh lemon juice. Add the red onion, chopped nuts, dried cranberries, and cheese if you're using it. Toss everything together carefully to avoid mashing the avocado.
02 -
In a separate small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic until well combined. Season the dressing with salt and pepper according to your taste preferences.
03 -
Drizzle the prepared dressing over the salad mixture and gently fold everything together until evenly coated. Give it a final taste and adjust seasoning with additional salt and pepper if needed. Serve right away for the best texture and flavor.
# Notes:
01 -
This salad is best enjoyed immediately after preparation to maintain the avocado's texture and prevent browning.
02 -
For a completely plant-based version, simply leave out the cheese - the salad is just as delicious without it.
03 -
The combination of sweet apples, creamy avocado, and tangy cranberries creates a perfect balance of fall flavors.