Fall Chickpea Salad

• portions: 6 servings
• temps total: 10 minutes

Ingrédients

1 bag of kale

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)

Instructions

In a large bowl, combine the chickpeas, apple, avocado, lemon juice, red onion, nuts, cranberries, and cheese, if using.

In a small bowl, whisk together the olive oil, vinegar, maple syrup, mustard, and garlic. Season with salt and pepper, to taste.

Drizzle the dressing over the salad and gently stir to combine. Season with salt and pepper, to taste. Serve immediately.

Nutrition

• Calories: 302 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 3 g
• Cholestérol: 6 mg
• Sodium: 88 mg
• Glucides Totaux: 34 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 12 g
• Protéines: 8 g