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 but best 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.
Short on time? Try this
More apple recipes to try out this season
- Paleo Apple-Cranberry Crisp
- High Fiber Apple Cider
- Wild Rice Apple Salad
- Paleo Caramel Apple Waffles
- Apple Stuffed Chicken {Gluten-Free}
- 1can chickpeas19fl ounces, rinsed
- 1tbs Avocado Oil
- 1/2tsp Wildly Organic Himalayan Salt
- 1/2tsp Wildly Organic Garlic Powder
- 1large carrot(2 cups shredded)
- 1 applepeeled and chopped
- 1/4cup raisins
- 1/4cup Wildly Organic Texan pecansfinely chopped
- 2tbs Wildly Organic Olive Oil
- 2tbs Wildly Organic Coconut Syrup
- 1tbs balsamic vinegar
- 1tsp Cinnamon
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Preheat the oven to 375. Toss the chickpeas in the avocado oil, salt, and garlic powder. Lay them flat on a sheet and roast for 40 minutes, mixing them up halfway through.
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Remove from the oven and let cool.
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Meanwhile, shred the carrot, chop the apples and the pecans. Mix them together with the raisins and set aside.
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Whisk the olive oil, syrup, vinegar, and cinnamon until smooth. Add the chickpeas into the carrot mixture and mix.
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You can serve this slightly warm (from the chickpeas) and toss in the dressing immediately.
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Or toss in the dressing and chill in the fridge for up to 2 days.
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