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Chickpea Cranberry Salad
Servings: 5
Time: 15 minutes
Ingredients
- 1 medium apple, diced
- 2 cups cooked chickpeas, rinsed and drained
- ½ cup unsweetened dried cranberries
- 4 cups napa cabbage, finely sliced
- ¼ cup pumpkin seeds
- ¼ cup red onion, diced
- 1 teaspoon celery salt
- 1 tablespoon apple cider vinegar
- 2 teaspoons avocado oil
- 1 tablespoon ground mustard (optional)
Step 1
Combine all ingredients in a large bowl and toss until well combined.
Step 2
Divide between plates and enjoy!
Note:
Refrigerate leftovers in an airtight container for up to 4 days.
One serving is approximately 1½ cups.
