Fall Chickpea Salad | Jenny & Buck’s Recipes | Umami

Ingredients

• 1 bag of kale
• 15 ounces chickpeas (rinsed and drained)
• 1 large apple (chopped, I like Honeycrisp)
• 1 avocado (chopped)
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped red onion
• 1/4 cup chopped pecans or walnuts
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese or goat cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic (minced)
• Kosher salt and black pepper (to taste)