Fall Harvest Apple Chickpeas (Printable Version)

Autumn-inspired salad with chickpeas, apples, walnuts, and honey-mustard dressing for a nutritious meal.

# 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 chopped walnuts (60 g)
04 - 1/4 cup finely diced red onion (30 g)
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, combine the chickpeas, diced apples, walnuts, red onion, and parsley.
02 - In a small bowl or jar, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and black pepper until smooth and emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to coat evenly.
04 - Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 2 hours to let flavors meld.

# Expert Insights:

01 -
  • It comes together in the time it takes to listen to three songs, no cooking required.
  • The honey-mustard dressing clings to every ingredient without drowning anything.
  • Leftovers taste even better the next day after the flavors settle into each other.
02 -
  • If you dress the salad more than two hours ahead, the apples can get a little soft, so add them last if making it in advance.
  • Rinsing the chickpeas well gets rid of that canned taste and keeps the dressing from turning cloudy.
03 -
  • If your apples are tart, add an extra drizzle of honey to balance the bite.
  • Toast the walnuts in a dry skillet over medium heat for three minutes, it makes all the difference.
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