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Apricot Balsamic Glazed Chickpea Salad

Recipe By: Susan V


  • For the salad:
    • 2 cans (15 oz each) chickpeas, drained and rinsed
    • 1 cup cherry tomatoes, halved
    • 1 cucumber, diced
    • 1/4 cup red onion, finely chopped
    • 1/4 cup fresh parsley, chopped
    • 1/4 cup sliced almonds (optional)
  • For the apricot balsamic glaze:
    • 1/4 cup Apricot Balsamic
    • 2 tablespoons maple syrup
    • 1 tablespoon Dijon mustard
    • Salt and pepper to taste (optional)


  1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and fresh parsley. If using, add the sliced almonds.
  2. In a small saucepan, whisk together the Apricot Balsamic, maple syrup, Dijon mustard, salt, and pepper.
  3. Heat the mixture over medium heat, stirring constantly, until it starts to simmer. Reduce the heat to low and let it simmer for 3-4 minutes, or until slightly thickened.
  4. Pour the apricot balsamic glaze over the chickpea salad and toss until everything is evenly coated.
  5. Let the salad marinate for at least 15-20 minutes to allow the flavors to meld together.
  6. Serve the Apricot Balsamic Glazed Chickpea Salad chilled or at room temperature. I like to eat it on top of my salad. 


  • Optionally, smash the chickpeas before making the salad. That way you can serve it on top of Ezekiel bread as a sandwich.
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