Apple Chickpea Salad
Servings: 6 people
- 3 Honeycrisp apples sub Fujis, Gala, or Pink Lady
- 1 lemon the juice
- 2 ribs celery sliced
- 1 cup (150 g) seedless grapes red or white
- 1 can chickpeas 15 oz or 400 g — drained and rinse
- ½ cup (50 g) chopped pecans or walnuts
- 2 tablespoons dried cranberries
For the Dressing
- ¾ cup (180 g) Greek yogurt
- 2 tablespoons mayo sub vegan mayo or more Greek yogurt
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoons honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt or to taste + freshly ground black pepper
- Make the Dressing – In a small bowl, whisk ¾ cup Greek yogurt, 2 tablespoons mayo, 1 tablespoon Dijon mustard, 1 tablespoons honey, 1 tablespoon apple cider vinegar, ½ teaspoon salt, and pepper until smooth.
- Prep the Apples – Dice 3 Honeycrisp apples and toss them with the juice of 1 lemon in a large mixing bowl to prevent browning.
- Add Everything – Fold in 2 ribs celery, 1 cup seedless grapes, 1 can chickpeas (drained), ½ cup chopped pecans, and 2 tablespoons dried cranberries with the apples. Pour dressing over and mix well.
- Chill & Serve – Cover and chill for 30 minutes. Serve cold as a side or light lunch.
Substitutions
- Greek yogurt → Swap with skyr, low-fat yogurt, or dairy-free yogurt.
- Mayonnaise → Use vegan mayo or skip for a tangier, yogurt-only dressing.
- Dijon mustard → Sub with whole-grain or yellow mustard.
- Honey → Try maple syrup or agave for a vegan-friendly option.
- Apple cider vinegar → Use white wine vinegar, lemon juice, or rice vinegar.
- Honeycrisp apples → Fuji, Gala, or Pink Lady work great too.
- Lemon juice → Replace with lime juice for the same freshness.
- Celery → Swap with fennel or cucumber.
- Grapes → Use red grapes, pomegranate seeds, or diced pears for a fall salad recipe twist.
- Chickpeas → Switch to white beans or edamame for variety.
- Pecans → Walnuts, almonds, or sunflower seeds (nut-free).
- Dried cranberries → Sub with golden raisins, dried cherries, or chopped dates.
- Pick crisp apples: Honeycrisp are best, but Fuji, Gala, or Pink Lady keep the salad crunchy.
- Dry chickpeas well: Pat them dry after rinsing to avoid watery dressing and keep this a sturdy high protein salad.
- Toast the nuts: A quick toast boosts flavor and crunch — honey-glazed pecans make it next level.
- Chop evenly: Apples, grapes, and celery should be similar in size for perfect bites in this easy potluck salad.
- Balance the sweetness: Add honey little by little — grapes and cranberries already bring plenty of natural sugar.
- Make ahead smartly: Chill the salad a few hours, but add nuts just before serving so they stay crisp.
- Switch up the fruit: Pears, pomegranate, or oranges give this fall salad recipe a fun seasonal twist.
