Save I threw this together one October afternoon when I had nothing but a forgotten can of chickpeas and two apples going soft on the counter. The walnuts were a lucky find in the back of the pantry. What started as a scrappy lunch became something I craved every week that fall, bright and filling in a way that felt effortless.
I packed this for a potluck once, worried it looked too simple next to casseroles and pies. By the end of the night, three people had asked for the recipe. One friend texted me a photo of her version the next morning, already hooked.
Ingredients
- Chickpeas: Rinse them well or the salad tastes tinny, a mistake I made exactly once and never forgot.
- Apples: Honeycrisp or Gala hold up best, tart enough to balance the honey without turning mushy.
- Walnuts: Toasting them for three minutes changes everything, but raw works fine if you are in a hurry.
- Red onion: Dice it small so it disappears into bites instead of overwhelming them.
- Fresh parsley: Optional, but it adds a clean finish that feels intentional.
- Olive oil: Use something you would dip bread in, it matters more than you think.
- Dijon mustard: The grainy kind works too, just whisk harder to smooth it out.
- Honey: Maple syrup works if you need it vegan, though the flavor shifts slightly sweeter.
- Apple cider vinegar: This is what makes the dressing sing, do not skip it.
- Salt and black pepper: Taste before you serve, apples can dull seasoning faster than you expect.
Instructions
- Combine the salad base:
- Toss chickpeas, apples, walnuts, red onion, and parsley in a large bowl. Everything should look like it belongs together, colorful and balanced.
- Whisk the dressing:
- In a small bowl or jar, blend olive oil, Dijon, honey, vinegar, salt, and pepper until it looks smooth and glossy. If it separates, just whisk again before pouring.
- Dress and toss:
- Pour the dressing over the salad and fold gently with a spoon or your hands. You want every piece coated without bruising the apples.
- Taste and adjust:
- Add more salt, pepper, or a drizzle of honey if it needs it. Serve right away or let it sit in the fridge for up to two hours to let the flavors settle.
Save My mom made a version of this for Thanksgiving one year and it sat next to the mashed potatoes like it had always been there. Nobody said much, but the bowl came back empty. That is when I knew it was a keeper.
What to Serve It With
I have eaten this as lunch on its own, stuffed into a wrap with spinach, and next to roasted chicken thighs on a weeknight. It works as a side at cookouts or layered over greens for something more formal. Once I spooned it onto toast with avocado and it felt like I had invented something new.
How to Store Leftovers
Keep it in an airtight container in the fridge for up to two days, though the apples soften after the first. If you know you will have leftovers, dress only what you plan to eat and store the rest separately. The undressed salad keeps for three days and tastes just as fresh when you toss it right before serving.
Swaps and Tweaks
Pecans work in place of walnuts, especially if you toast them until they smell nutty and sweet. Celery adds crunch if you want more texture, and dried cranberries bring a chewy sweetness that feels very autumn. I have also used pear instead of apple when that is what I had, and it tasted like a completely different salad in the best way.
- Try crumbled feta or goat cheese if you want it richer.
- A handful of arugula or spinach turns it into a full meal.
- Lemon juice instead of vinegar makes it brighter and sharper.
Save This is the kind of recipe you make without thinking once you know it by heart. It tastes like fall without trying too hard, and that is exactly why it works.
Recipe Questions & Answers
- → Can I substitute the walnuts in this salad?
Yes, pecans make a great alternative to walnuts, providing a similar texture and flavor profile.
- → How should I store the salad if not serving immediately?
Refrigerate in an airtight container for up to 2 hours to allow flavors to meld without losing freshness.
- → Is there a way to make the dressing vegan-friendly?
Replace honey with maple syrup to create a vegan-friendly version of the honey-mustard dressing.
- → What other ingredients can I add for extra crunch?
Diced celery can be added to enhance the salad’s crunch and add a refreshing element.
- → Which apple varieties work best for this salad?
Honeycrisp or Gala apples are great choices for their crispness and balanced sweetness.