Fall Chickpea Salad
You will love the textures and flavors of this simple and healthy chickpea salad. It’s made with chickpeas, apple, avocado, dried cranberries, pecans, red onion, feta cheese, and tossed in a light apple cider dressing. It’s perfect for an easy fall lunch or dinner. Well, if you are a fan of that salad like me, you are going to LOVE my Fall Chickpea Salad. It’s basically a fall version of the original. I mixed things up to bring in some fall flavors and WOW! I am obsessed! The flavors and textures are absolute perfection.
And the salad has a fall vibe, but you can totally enjoy this salad year round. I know I am going to! It’s too good not to! I make this salad for lunch because it is so simple and very filling. It also makes a great side dish to any dinner.
You basically put all of the ingredients in a bowl, whisk up the dressing, and then drizzle the dressing over the salad. Toss gently, because you don’t want to destroy the avocado. Season with salt and pepper and serve! It’s that simple.
Now you may have noticed that there are no greens in this salad. It’s 100% delicious without greens, but if you are trying to get more greens and wanted to bulk up the salad, you could add your favorite greens. Arugula, mixed greens, spinach, or romaine would be good! I would just recommend doubling the dressing so you will have enough to flavor the added greens.
Ingredients:
For the salad:
- 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
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