Apple Chickpea Salad

This Apple Chickpea Salad is a creamy, protein-rich recipe that’s fresh, heart-healthy, and satisfying enough for a light lunch or side.

For more healthy salad recipes, check out our three bean salad, chickpea cucumber salad, dense bean salad, and black bean corn salad.

This Apple Chickpea Salad is the kind of recipe we love making at home in Todi and eat on our balcony as the sun sets over the hills 🍎.

It’s light, fresh, and packed with fiber-rich chickpeas, heart-healthy nuts, and juicy apples for a salad that’s as nourishing as it is delicious. Instead of a heavy mayo dressing, we use mostly Greek yogurt with just a touch of mayo — the result is a creamy yet wholesome yogurt salad dressing that feels indulgent without weighing you down 🍃.

Louise and I especially enjoy this on busy weekdays because it comes together in minutes, but it’s also pretty enough for gatherings. With crisp apples, sweet grapes, and crunchy pecans, every bite is full of texture and flavor.

Thanks to the protein boost from chickpeas, it’s more than just a side — this higher protein apple salad works beautifully as a light lunch too 🥗.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

For the Dressing

• Greek yogurt: Full-fat gives the creamiest texture. Swap with skyr for extra protein or use low-fat yogurt for a lighter healthy apple salad.
• Mayonnaise: Just enough for flavor. Use vegan mayo for vegan diets or skip entirely for a tangier, yogurt-only base.
• Dijon mustard: Adds sharpness. Substitute with whole-grain mustard or yellow mustard if that’s what’s in your fridge.
• Honey: Balances the dressing. Try maple syrup or agave for a vegan option.
• Apple cider vinegar: Brings brightness. Substitute with white wine vinegar, lemon juice, or even rice vinegar for a softer flavor.

For the Salad

• Honeycrisp apples: Their crunch makes this a star. Substitute Fuji, Gala, or Pink Lady if Honeycrisp aren’t available.
• Lemon juice: Keeps apples from browning and adds freshness. Lime juice works too.
• Celery: Adds crunch. Swap with fennel for a hint of anise or cucumber for a lighter bite.
• Green grapes: Sweet and juicy. Substitute with red grapes, pomegranate seeds, or even diced pears for a fun fall salad recipe.
• Chickpeas: Protein-packed and hearty. White beans or edamame are great alternatives if you’re after variety.
• Pecans: Nutty richness. Walnuts or almonds work well, or sunflower seeds for a nut-free option.
• Dried cranberries: Little bursts of tart sweetness. Substitute with golden raisins, dried cherries, or chopped dates for a different twist.

Step 1: Make the Dressing

In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper. The mix should be smooth and creamy — this lighter base is a great alternative to heavy dressings you’d find in a traditional apple walnut salad.

Step 2: Prep the Apples

Dice the apples into bite-sized pieces and toss them right away with fresh lemon juice in a large mixing bowl. This keeps them crisp and prevents browning, so your salad stays fresh and bright.

Pour the dressing over the apples, then fold in the chickpeas, crisp celery, sweet grapes, crunchy pecans, and tangy cranberries.

Thanks to the chickpeas, it’s not just a side dish — it’s filling enough to enjoy as a fresh and satisfying lunch.

Step 4: Toss and Chill

Cover the bowl and let it chill in the fridge for at least 30 minutes. This gives the flavors time to come together. Serve cold, either as a side dish for dinner or as a satisfying lunch on its own.

Every bite is a mix of juicy, crunchy, and chewy textures that turn this into a truly irresistible creamy apple salad.

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If you tried this Apple Chickpea Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!