Description
A fresh and satisfying chickpea salad with toasted pecans, sweet cranberries, and a bright homemade dressing that brings everything together beautifully.
Ingredients
Scale
- 2 cups chickpeas, cooked or canned, drained and rinsed
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 cloves garlic, finely minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a skillet over medium heat.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and black pepper.
- Add pecans to the skillet and toast for 3 to 4 minutes until fragrant, then remove. Add chickpeas to the same pan and warm for 5 minutes.
- In a large bowl, combine chickpeas, toasted pecans, and dried cranberries.
- Pour the dressing over the mixture and toss well until evenly coated.
- Add chopped parsley and gently mix.
- Serve slightly warm or at room temperature.
Notes
- Let the salad sit for 10 minutes before serving to enhance flavor.
- Adjust seasoning to taste just before serving.
- Use fresh lemon juice for the best results.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 9g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: chickpea salad, pecan salad, cranberry salad, healthy salad, easy salad recipe