Ingredients
Scale
- 1 Whole Celery Heart, thinly sliced
- 2 Large Carrots, shredded
- 2 Ears of Corn, kernels removed from the cob
- 1/2 Red Bell Pepper, diced small
- 1/2 Small Red Onion, diced small
- 1/2 Cup Fresh Parsley, chopped
- 1 Can (15 ounces) Chickpeas, rinsed and drained
- 1/3 Cup Extra Virgin Olive Oil
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Pure Maple Syrup
- 2 Tablespoons Red Apple Vinegar
- Juice from 1/2 Lemon
- Salt and Pepper to taste
Instructions
- In a large bowl, combine the sliced celery, shredded carrots, corn kernels, diced red bell pepper, diced red onion, chopped parsley, and rinsed chickpeas. Toss gently to mix.
- In a separate small bowl, whisk together the extra virgin olive oil, Dijon mustard, pure maple syrup, red apple vinegar, lemon juice, salt, and pepper until fully emulsified.
- Pour the dressing over the salad mixture and toss until all ingredients are well coated. Adjust seasoning if needed.
- Serve immediately or refrigerate for at least 30 minutes to enhance flavors before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg