Fall Harvest Apple Chickpea Salad (Printer View)

An autumn-inspired mix of apples, chickpeas, walnuts, and a sweet-tangy dressing for a refreshing meal.

# 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 steps:

01 - In a large bowl, combine chickpeas, diced apples, walnuts, red onion, and parsley.
02 - Whisk olive oil, Dijon mustard, honey, apple cider vinegar, salt, and black pepper in a small bowl until smooth and emulsified.
03 - Pour dressing over salad and toss gently to coat evenly.
04 - Taste and adjust seasoning if needed. Serve immediately or refrigerate up to 2 hours to meld flavors.

# Expert Advice:

01 -
  • It tastes like fall without feeling heavy, just bright and satisfying in a way that makes you want another forkful.
  • Everything comes together in one bowl with no cooking, so you can have lunch ready before your tea gets cold.
02 -
  • If you skip toasting the walnuts, the salad will taste flat, those few minutes in a dry pan make them taste almost candied.
  • Dont dice the apples too far ahead or theyll brown, toss them with a tiny splash of lemon juice if you need to prep early.
03 -
  • Shake the dressing in a jar instead of whisking, it emulsifies faster and you can store any extra right in the same container.
  • If the salad tastes good but feels like its missing something, its probably salt, add a pinch more and taste again.
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