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
- Paleo Apple-Cranberry Crisp
- High Fiber Apple Cider
- Wild Rice Apple Salad
- Paleo Caramel Apple Waffles
- Apple Stuffed Chicken {Gluten-Free}
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
- 1 can chickpeas rinsed
- 1 tbs Wildly Organic Avocado Oil or Wildly Organic Olive Oil
- 1/2 tsp Wildly Organic Himalayan Pink Salt
- 1/2 tsp Wildly Organic Garlic Powder
- 1 large carrot 2 cups shredded
- 1 apple peeled and chopped
- 1/4 cup raisins
- 1/4 cup Wildly Organic Texan pecans finely chopped
- 2 tbs Wildly Organic Olive Oil
- 2 tbs Wildly Organic Coconut Syrup
- 1 tbs balsamic vinegar
- 1 tsp cinnamon
Instructions
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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.
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Remove from the oven and let cool.
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Meanwhile, shred the carrot and chop the apples and 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, or toss in the dressing and chill in the fridge for up to 2 days.
Shelby Stover
Wildly Organic is an independent source for wholesome, organic foods and natural, raw foods and ingredients, the building blocks of a healthy life.