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Michigan Apples and Chickpea Salad

Crunchy, fresh, and packed with flavor, this Michigan Apples and Chickpea Salad is a perfect balance of sweet, savory, and a hint of spice. With crispy chickpeas, crisp Michigan Apples, and a tangy yogurt dressing, it’s a refreshing and satisfying dish for any occasion!

Recipe created for Michigan Apples by Rebecca Andexler

Recommended Apple Variety:

Honeycrisp, Fuji

Salad Ingredients:
  • 1 (15 ounce) can of chickpeas, rinsed and drained and patted dry with paper towels
  • 1 Tbsp. olive oil
  • 1/2 tsp. Kosher salt
  • 1/8 tsp. curry powder
  • 2 small or 1 large Michigan Apples such as Honeycrisp or Fuji, sliced into matchsticks
  • 1 head broccoli, very finely chopped*
  • 1 cup matchstick cut carrots*
  • ⅓ cup diced green onion
  • ⅓ cup chopped cashews
  • Salt & pepper to taste
Dressing Ingredients:
  • 3 Tbsp. plain Greek yogurt
  • 2 tsp. apple cider vinegar
  • 2 tsp. maple syrup
  • 1/4 tsp. curry powder
  • pinch of sea salt
Directions:
  1. Preheat oven to 350 degrees F. Spread chickpeas on a rimmed baking sheet and toss with olive oil and Kosher salt.
  2. Bake in preheated oven for 20 minutes or until crisp and golden. Toss with curry powder.
  3. Meanwhile, combine dressing ingredients in a small bowl and whisk until smooth.
  4. In a large bowl, combine Michigan Apples, broccoli, carrots, green onion and cashews.
  5. Add crispy chickpeas and dressing and toss until evenly combined and coated with dressing.
  6. Season to taste with salt and pepper before serving.
*Note:
  • Broccoli and carrots can be swapped for 2 cups of prepared broccoli slaw mix
Michigan Apples and Chickpea Salad Salad