Fall Harvest Apple Chickpea (Print)

Autumn salad with chickpeas, apples, walnuts, and a sweet-tangy honey-mustard dressing.

# What You Need:

→ 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

# Directions:

01 - In a large bowl, mix chickpeas, diced apples, walnuts, red onion, and parsley until evenly distributed.
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 mixture and toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning as needed. Serve immediately or refrigerate up to 2 hours to enhance flavors.

# Helpful Hints:

01 -
  • It comes together in the time it takes to brew a cup of coffee, no cooking required.
  • The chickpeas actually fill you up without that heavy feeling, especially for lunch.
  • Something about the honey-mustard dressing makes even canned chickpeas taste like you put real effort in.
02 -
  • Dice your apples right before you serve or toss them in the salad immediately, or they'll turn brown and sad no matter how fresh they were.
  • Don't skip rinsing the chickpeas—it gets rid of that metallic aftertaste that ruins everything if you don't notice it.
03 -
  • Make the dressing in a jar and shake it hard instead of whisking if you want to feel less like a cook and more like a bartender.
  • If you're prepping ahead, keep the apples separate from the chickpeas until you're ready to eat or serve, then toss everything together so the apples stay crisp and don't get waterlogged.
Go back