The ingredients for this salad came together based on what I had on hand, including the first two crops ready for harvest in our garden: mint and green onions. Yay for homegrown food!
We had also picked up some “real” tomatoes from the farmers market earlier this week, so I threw them in there too. All the flavors mingled together very nicely.
Tossed with pureed avocado (my favorite base for a salad dressing), this little concoction was surprisingly good!
It’s like a minty, beany, pasta salad!
Mint & Apple Chickpea Salad
makes about 3 servings
- 1 red apple, cored and thinly sliced
- 15 oz. can of chickpeas, well drained and rinsed
- 2 medium sized fresh tomatoes, the quality of the tomato really makes the salad, so aim high!
- 1/4 cup green onions, chopped
- 1/2 cup fresh mint leaves, chopped
- zest and juice of 1 lemon
- about 3 tbsp balsamic vinegar- depending on brand & age (ahem..cost) you may need less. I used Fini brand
- 2 tbsp olive oil
- 3 tbsp brown rice syrup
- 2 tbsp ground flaxseeds
- 1 avocado, pureed in food processor or very, very well mashed
- salt to taste
Slice the apples and place into a large bowl. Immediately squeeze lemon juice onto the apple slices. Add in chickpeas, and all other ingredients except for tomatoes and pureed avocado. Toss to coat everything well, and then mix in pureed avocado. Gently fold in tomatoes. Sprinkle on salt to your liking.
Cover and let chill in fridge about 2 hours (or more). Serve cold. :)