This is an easy and quick recipe for apple chickpea salad. Pan-roasted chickpea is combined with apples, celery and served with avocado peanut butter dressing.
In a frying pan/skillet, heat the oil. Add the chickpeas and roast for about 4 minutes, tossing it from time to time. Add paprika, and toss the chickpea around until completely coated.
Roast for about a minute before turning off the heat. Combine this with lemon juice and roughly chopped parsley. Season it with little salt and a pinch of pepper.
Peel (optional) and coarsely grate the apples, thinly slice the celery. Throw these into a serving bowl altogether with the roasted chickpea. Give it a stir.
For the dressing: Combine all the ingredients in a food processor until smooth. Add more liquid, if needed.
Notes
The dressing is completely optional.
You will get about ½ cup of the dressing.
This recipe yields about 2 pounds/900 g of salad.
Course: Salad
Cuisine: American
Keyword: Vegetarian Salad Recipe
Nutrition Facts
Apple Chickpea Salad
Amount per Serving
Calories
384
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Sodium
315
mg
14
%
Potassium
587
mg
17
%
Carbohydrates
49
g
16
%
Fiber
12
g
50
%
Sugar
20
g
22
%
Protein
12
g
24
%
Vitamin A
1030
IU
21
%
Vitamin C
8.2
mg
10
%
Calcium
72
mg
7
%
Iron
3.7
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
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