Fall Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fall chickpea salad is a bright, crunchy mix of chickpeas, apples, avocado, pecans, and dried cranberries tossed in apple cider vinaigrette. It's fresh, nutty, and perfect for a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 372mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 316mg
- Calcium
- 45mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.