This salad has it all.
We’re talking protein, veggies, fruit and healthy fats!
That sweet and salty goodness always gets me going…
This recipe is also quite versatile.
Don’t have mixed greens on hand?
Throw baby spinach or chopped romaine hearts in your bowl!
Pecans too expensive in your hood?
Toss toasted almonds or walnuts in the mix!
Can’t get your hands on Medjool dates?
Use good ole dried cranberries aka craisins.
See?
We’re adaptable.
So yes, this satisfying lunch, light dinner or groovy side is packed with fresh greens, convenient canned chickpeas, diced juicy apple, plump Medjool dates, nutty toasted pecans, a quick + easy maple apple cider vinaigrette, as well as our trusty friends S&P.
Dig on in!
P.S. I prefer my salads lightly dressed, so if you’re wanting more dressing simply double the recipe. Of dressing that is.
P.P.S. Did I mention this healthy, well-rounded bowl contains about 20 grams of protein?? Yee-haw!
Chickpea Apple Salad with Dates & Pecans
Ingredients
Dressing
- 2 teaspoons extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon pure maple syrup
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
Salad
- 4 cups mixed greens (baby spinach or romaine also work)
- 1 cup canned chickpeas (rinsed, drained, patted dry)
- 1 cup diced apple (I use Honeycrisp or Pink Lady)
- 1/4 cup roughly chopped Medjool dates (about 3 dates, dried cranberries also work)
- 1/4 cup roughly chopped toasted pecans (walnuts or almonds also work)
- 2 tablespoons crumbed vegan feta (I use Trader Joe's)
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Whisk the dressing ingredients together until well combined. Taste and adjust to your liking.
- Gently fold the greens, chickpeas, apples, dates and pecans with the dressing. Top with feta then season with salt and pepper.