Apple Chickpea Salad (Creamy Greek Yogurt Dressing)
Servings: 4 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 rinsed
- ½ cup (50 g) chopped pecans or walnuts
- 2 tablespoons dried cranberries or raisins
For the Dressing
- ¾ cup (180 g) Greek yogurt
- 1 - 2 tablespoons mayonnaise sub vegan mayo or more Greek yogurt
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt or to taste + black pepper
- Make the dressing: Add ¾ cup Greek yogurt, 1 - 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon apple cider vinegar, ½ teaspoon salt, and black pepper to a small bowl. Whisk until smooth and creamy.
- Prep the salad: Cut 3 Honeycrisp apples into bite-size pieces and toss them with the juice of 1 lemon to help prevent browning.Thinly slice 2 ribs celery, halve 1 cup seedless grapes, drain and rinse 1 can chickpeas, and roughly chop ½ cup chopped pecans. Add everything to the apples with 2 tablespoons dried cranberries and toss gently.
- Toss and chill: Pour the dressing over the salad and toss until everything is evenly coated.Cover and refrigerate for 30 minutes, then serve cold as a light lunch or side dish.
Substitutions
- Chickpeas → Home-cooked chickpeas, cannellini beans, or butter beans.
- Apples → Honeycrisp, Pink Lady, Fuji, Granny Smith, or pears.
- Grapes → Red or green seedless grapes, or dried cranberries.
- Celery → Finely chopped fennel.
- Pecans → Walnuts, almonds, sunflower seeds, or pumpkin seeds.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or dairy-free yogurt.
- Mayonnaise → Vegan mayo.
- Dijon mustard → Yellow or whole-grain mustard.
- Honey → Maple syrup, agave syrup, or sugar.
- Apple Cider Vinegar → Lemon juice or red wine vinegar.
- Use crisp apples: Honeycrisp, Pink Lady, Fuji, or Granny Smith work best.
- Add lemon right away: It helps slow apple browning.
- Dry chickpeas well: Extra water can thin the dressing.
- Halve the grapes: Easier to eat and better distributed.
- Keep it bite-size: Cut everything for a little of each ingredient in every bite.
- Toast the pecans: Cool them before adding for extra crunch and flavor.
- Chill for 30 minutes: The flavors come together while everything stays crisp.
- Storage: Best fresh or within the first day for the crunchiest fruit and nuts.
