Fall Harvest Apple Chickpea Salad (Printable Version)

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

# What You'll Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 medium apples, diced (such as 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

# Steps:

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 well emulsified.
03 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning as needed. Serve immediately or chill for up to two hours to enhance flavors.

# Expert Advice:

01 -
  • It comes together in the time it takes your coffee to cool, no stove required.
  • The honey-mustard dressing clings to every ingredient without drowning them.
  • Leftovers actually taste better the next day when the flavors have mingled overnight.
02 -
  • If you dress this more than two hours ahead, the apples will start to brown and lose their snap.
  • The salad tastes best at cool room temperature, not ice cold straight from the fridge.
03 -
  • Use apples that are firm and crisp, soft ones turn mushy and disappear into the background.
  • Whisk the dressing until it's completely smooth so the honey doesn't settle at the bottom of the bowl.
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