Sweet & Tangy Chickpea Salad

This Sweet & Tangy Chickpea Salad is full of flavor and packed with nutrients! This plant-based vegan salad makes a delicious lunch, or a bright and fresh side dish. Chickpea salad makes a perfect meal-prep lunch as well, so make a big bowl of it and keep it in the fridge to enjoy it for lunch all week! The recipe for sweet & tangy chickpea salad is full of fresh ingredients, and includes a simple sweet mustard vinaigrette dressing and candied walnuts.

Sweet & Tangy Chickpea Salad is:

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This chickpea salad is super quick and easy to make, especially if you already have candied walnuts on hand. If you don’t have candied walnuts, no problem, they are actually pretty simple to make:

Quick Candied Walnuts Recipe:

To make candied walnuts, mix together 1 Tbsp of water with 2 Tbsp brown sugar, in a small pan. Add 1/2 Cup of halved walnuts, and heat over medium-high heat, stirring often. Bring to a bubble and cook for 3-5 minutes until water is evaporated and sugar is coating all of the walnuts. Spread the walnuts on a sheet of parchment paper and let cool.

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Yield: 4 Servings

Sweet & Tangy Chickpea Salad

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This Sweet & Tangy Chickpea Salad is full of flavor; made with fresh ingredients, candied walnuts, and sweet mustard vinaigrette.

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

• 1 1/2 Cups Canned Chickpeas, drained and rinsed
• 1 Medium Carrot
• 1 Cup Fresh Parsley
• 1/2 Cup Pomegranate Seeds
• 1/2 Cup Candied Walnuts
• 2 Tbsp Maple Syrup
• 1 Tbsp Vinegar
• 1 Tbsp Vegetable Oil
• 2 tsp Prepared Mustard

Instructions

1. Peel and cut the carrot into matchsticks. Chop the parsley and remove it from the stems,
2. In a small bowl, whisk together the maple syrup, vinegar, vegetable oil, and mustard.
3. In a medium-sized serving bowl, add the chickpeas, carrots, parsley, pomegranate seeds, and walnuts. Add the dressing, and toss together. Enjoy!

Notes

You can used premade candied walnuts for this recipe, or make your own: To make candied walnuts, mix together 1 Tbsp of water with 2 Tbsp brown sugar, in a small pan. Add 1/2 Cup of halved walnuts, and heat over medium-high heat, stirring often. Bring to a bubble and cook for 3-5 minutes until water is evaporated and sugar is coating all of the walnuts. Spread the walnuts on a sheet of parchment paper and let cool.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 238Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 337mgCarbohydrates: 33gFiber: 7gSugar: 15gProtein: 7g