Fall Harvest Apple Chickpea Salad (Print)

Autumn-inspired salad with creamy chickpeas, crisp apples, crunchy walnuts, and honey-mustard dressing.

# Components:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 medium apples, diced (Honeycrisp or Gala)
03 - 1/2 cup walnuts, roughly chopped
04 - 1/4 cup red onion, finely diced
05 - 2 tablespoons fresh parsley, chopped (optional)

→ Dressing

06 - 3 tablespoons olive oil
07 - 1 1/2 tablespoons Dijon mustard
08 - 1 1/2 tablespoons honey
09 - 1 tablespoon apple cider vinegar
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

# Method:

01 - In a large bowl, mix chickpeas, diced apples, walnuts, red onion, and parsley until evenly distributed.
02 - In a small bowl or jar, whisk olive oil, Dijon mustard, honey, apple cider vinegar, salt, and black pepper until smooth and emulsified.
03 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 - Adjust seasoning if necessary. Serve immediately or refrigerate for up to 2 hours to enhance flavor melding.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, which means you can make it on the busiest days without stress.
  • The combination of creamy chickpeas, crisp apples, and crunchy walnuts keeps every bite interesting and textured.
  • It tastes even better the next day when the flavors have had time to get cozy with each other.
02 -
  • Don't skip rinsing the chickpeas thoroughly or your dressing will taste metallic and thin from the canning liquid.
  • Cut your apples as close to serving time as possible, and if you're making this ahead, toss them with a squeeze of lemon juice to keep them from browning.
  • The dressing needs actual whisking—just stirring it won't create that smooth emulsion that coats everything beautifully.
03 -
  • Lightly toast your walnuts in a dry skillet for 3-4 minutes before adding them; the warmth releases their oils and makes them taste twice as good.
  • Make a double batch of the dressing and keep it in a jar in your fridge—it's liquid gold for grain bowls, roasted vegetables, or even drizzled over avocado toast.
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