A very simple salad you can enjoy with just about any meal. This is made with canned chickpeas, fresh apple, carrots, and red onion in a bed of lettuce.
Ingredients
Salad Ingredients
- 1 15oz can chickpeas
- 3-4 cups green leaf lettuce
- 1 apple
- ⅓ cup carrots
- 2 Tbsp red onion
For The Dressing
- 1½ Tbsp apple cider vinegar
- 1 Tbsp light olive oil
- 1 tsp organic sugar
- ⅛ tsp fresh black pepper
Instructions
- Wash & chop the lettuce. Slice the carrots and red onion thinly (julienne). Drain the chickpeas. Cut the apple into ½" cubes.
- For the dressing: Add the dressing ingredients to a small jar and shake vigorously. Or, add them to a bowl and wisk. Shake or whisk until the sugar is dissolved. Add some freshly ground black pepper.
- Combine the salad and dressing in a large bowl and toss to combine well. Can be eaten immediately. Best is if you cover and chill it for about an hour before serving.
Notes
- I used light extra virgin olive oil from Cobram Estate, read more about them below!
- You can use vegetable oil, canola oil, or salad oil instead of light olive oil. Suzuki grandma most likely used Japanese “salad oil” which I think is the same thing as vegetable oil here in the states.
- For lettuce, any of these types works great:
- Iceberg lettuce
- Romaine lettuce
- Boston lettuce
- Butter lettuce
- Possibly even baby spinach or mixed greens but I haven’t tried it. If you try it let me know how it was!
Nutrition
Calories: 245kcal | Carbohydrates: 39g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 457mg | Fiber: 10g | Sugar: 12g | Vitamin A: 3835IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 3mg
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Love how simple this recipe is. I used canola oil for the dressing and it was delish!
Glad you liked it, Jackie! Thanks for your comment.