Chickpea and Apple Salad {Gluten-Free & Vegan}

Chickpea and Apple Salad {Gluten-Free & Vegan}

A fall-inspired dish that’s both hearty and light! This Apple and Chickpea Salad is flavorful but sweet. This simple recipe has a base of roasted chickpeas and topped with a cinnamon balsamic dressing. Perfect on its own for lunch or served as a side dish or appetizer.

Embrace all things fall-flavored with this Apple Chickpea Salad. The apples and raisins keep the salad sweet while the roasted chickpeas give it a comforting feel and added protein. This dish pairs perfectly with any chicken dinner however my personal favorite is with stuffed apple chicken.

This fall salad is balanced perfectly between sweet and savory. The apples and coconut syrup help keep the palate of the salad sweet while the Texas pecans add a fresh crunch to it. Another great use for this salad is to have the leftovers for lunch! If you go this route, only use half of the dressing on the salad and save the rest for the next day. This allows the flavors to absorb while still keeping the salad fresh.

Short on time? Try this!

And if you need a bit more of a protein punch, top the salad with shredded chicken to make it a complete meal. Want to make the cook time faster? If you’re finding that the cooking time seems
lengthy, roast the chickpeas ahead of time! This saves about thirty minutes and then this fall side dish becomes much more of a “throw together” meal.
One thing to remember is that different apples will bring a slightly different flavor to the dish. I made this apple salad with gala apples. They’re sweet but not too sweet. Use what you have on hand and whichever apples you already love during the fall.

More apple recipes to try out this season

Chickpea & Apple Salad (gluten-free & vegan)
A fall-inspired dish that’s both hearty and light! This Apple and Chickpea Salad is flavorful but sweet. It has a base of roasted chickpeas and topped with a cinnamon balsamic dressing. Perfect on its own for lunch or served as a side dish or appetizer.
    Servings2 people
    Prep Time10 minutes
    Cook Time40 minutes
    Passive Time10 minutes
    Ingredients
    Instructions
    1. Preheat the oven to 375F. Toss the chickpeas in the avocado oil, salt, and garlic powder. Lay them flat on a sheet and roast for 40 minutes, mixing them halfway through.
    2. Remove from the oven and let cool.
    3. Meanwhile, shred the carrot and chop the apples and pecans. Mix them together with the raisins and set aside.
    4. Whisk the olive oil, syrup, vinegar, and cinnamon until smooth. Add the chickpeas into the carrot mixture and mix.
    5. You can serve this slightly warm (from the chickpeas) and toss in the dressing immediately, or toss in the dressing and chill in the fridge for up to 2 days.

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