Fall Chickpea Salad with Apples and Avocado

There's something so refreshing and comforting about this **Fall Chickpea Salad with Apples and Avocado Recipe** — a lovely mix of crisp apples, creamy avocado, and hearty chickpeas that just feels like autumn on a plate. It’s light, healthy, and bursts with seasonal flavors you’ll want to make again and again.

A white bowl filled with a colorful salad sits on a white marbled surface. The salad has four main layers: a base layer of round, beige chickpeas, a second layer of diced red and green apples with light green avocado chunks, a third layer of small pieces of red onion and dark red dried cranberries, and a top layer of white crumbled feta cheese mixed with brown chopped nuts. On the side of the bowl, there are three small lemon wedges placed within the salad. Around the bowl, you can see half a lemon, a glass bottle of olive oil, an apple half, a few slices of avocado, and a white and black striped cloth partially visible. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fall Chickpea Salad with Apples and Avocado Recipe
Top Tip
How to Serve Fall Chickpea Salad with Apples and Avocado Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fall Chickpea Salad with Apples and Avocado Recipe

Why You'll Love This Recipe

I still remember the first time I combined these ingredients—you get the sweetness and crunch of apples, the buttery softness of avocado, plus the satisfying bite of chickpeas all dressed up with a tangy maple-apple cider dressing. It’s one of those salads that feels both indulgent and nourishing.

Seasonal freshness: Apples and avocado bring in fall vibes with their perfect textures and flavors.
Protein-packed: Chickpeas make this salad filling enough for lunch or a light dinner.
Easy and quick: Ready in 10 minutes, no cooking required, which means less time in the kitchen.
Versatile and customizable: You can adapt it for your taste or dietary needs effortlessly.

A bowl filled with a colorful salad showing many layers: at the bottom, light beige chickpeas scattered all over; mixed on top are green avocado pieces, red and green apple chunks with skin, and small purple-red onion pieces. There are dark red dried cranberries and small brown pecan nuts spread evenly. White crumbled cheese is sprinkled over the salad, adding a fresh touch. On the side of the bowl, three lemon wedges are placed. The bowl is white with a thin dark rim. The setting is on a white marbled surface with a glass bottle containing yellow liquid visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Fall Chickpea Salad with Apples and Avocado Recipe come together beautifully, balancing sweet, creamy, crunchy, and tangy in each bite. Here’s a little insight into why each plays a starring role—and how to pick the best ones at the store.

Flat lay of a small white ceramic bowl filled with round beige chickpeas, a large Honeycrisp apple cut into vibrant red and yellow chunks arranged next to a ripe avocado diced into green cubes, a small white bowl holding fresh pale yellow lemon juice, finely chopped deep purple-red red onion in a small white bowl, a quarter cup of half walnut halves and pecan halves scattered naturally, dried bright red cranberries in a small white bowl, crumbled white feta cheese on a simple white plate, another small white bowl containing golden olive oil, a separate small white bowl with amber apple cider vinegar, a small white bowl with smooth amber maple syrup, a tiny mound of bright yellow Dijon mustard placed neatly on the side, a single peeled clove of garlic, whole uncracked brown eggs resting nearby, sprinkled kosher salt and cracked black peppercorns artistically arranged on the white surface, all elements perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chickpeas: The base of our salad—fiber-rich and protein-packed, they add satisfying bite and heartiness without heaviness.
Apple: I love Honeycrisp here for their crispness and sweetness that stands out without overpowering.
Avocado: Brings creaminess that balances the crunch of apple and nuts, plus healthy fats.
Fresh lemon juice: Keeps the avocado from browning and adds a bright, fresh zing.
Red onion: Adds a punch of sharpness and color contrast—finely chopped so it’s not overpowering.
Pecans or walnuts: Adds rich crunch and a toasty note—toast them lightly to deepen flavor.
Dried cranberries: Sweet-tart bursts that echo fall flavors perfectly.
Feta or goat cheese (optional): Creamy and salty accents that lift the whole salad—feel free to skip if you want dairy-free.
Olive oil: For richness and smooth dressing texture.
Apple cider vinegar: Gives that authentic fall tang to the dressing.
Maple syrup: Balances out the acidity with a subtle, natural sweetness.
Dijon mustard: Adds depth and a touch of mustardy bite to the dressing.
Garlic: Just a hint of savory warmth to round out the dressing flavors.
Kosher salt and black pepper: To season perfectly to your taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Fall Chickpea Salad with Apples and Avocado Recipe is how easy it is to tweak. Over time, I’ve added or swapped ingredients to match what I have at home or to cater to friends’ preferences, and it’s always a crowd-pleaser!

Variation: I sometimes swap out the pecans for toasted pumpkin seeds to keep it nut-free—still adds that needed crunch and flavor.
Make it vegan: Skip the cheese or use a plant-based feta alternative to keep it totally vegan.
Add greens: Toss in a handful of baby spinach or kale for more color and nutrients.
Spice it up: A pinch of smoked paprika or cayenne in the dressing gives this salad an unexpected kick I adore.

Step-by-Step: How I Make Fall Chickpea Salad with Apples and Avocado Recipe

Step 1: Prep and Toss Your Fresh Ingredients

Start by rinsing and draining a can of chickpeas well. Then chop up a large apple—I prefer Honeycrisp for that perfect crispiness—and cube the avocado. Toss these in a large bowl along with finely chopped red onion, your choice of nuts, dried cranberries, and feta if you’re using it. Don’t forget to drizzle fresh lemon juice right away to keep the avocado from browning—this little step keeps the salad looking bright and fresh longer.

Step 2: Whisk Together the Simple Dressing

In a small bowl, whisk olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, and minced garlic until everything’s emulsified. Season with salt and pepper to your taste. This dressing is where the magic happens—combining sweet, tangy, savory, and a hint of spice all in one.

Step 3: Dress and Gently Combine

Pour the dressing over your salad ingredients and toss gently to combine. You want everything coated but not mashed—especially the avocado! Taste and adjust seasoning with a little more salt or pepper if needed. Then serve immediately so you can enjoy the fresh flavors and textures at their peak.

Top Tip

From my kitchen to yours, some little insights that I learned the hard way and really elevated this Fall Chickpea Salad with Apples and Avocado Recipe — these have saved me from soggy salad and bland dressings more than once!

Keep the avocado fresh: Toss chopped avocado immediately with lemon juice before mixing with other ingredients to prevent browning.
Toast your nuts: Lightly toasting pecans or walnuts brings out a deeper, richer crunch and flavor.
Whisk the dressing well: This ensures the maple syrup emulsifies with the oil and vinegar instead of just settling at the bottom.
Serve right away: This salad is best fresh, so enjoy immediately to savor crisp textures and vibrant flavors.

How to Serve Fall Chickpea Salad with Apples and Avocado Recipe

Fall Chickpea Salad - Serving Suggestion

Garnishes

I like to sprinkle extra chopped pecans or walnuts on top just before serving—it adds a lovely texture contrast. Sometimes a few fresh herb leaves like parsley or mint give a pop of color and freshness that really lifts the whole dish.

Side Dishes

This salad pairs wonderfully with warm crusty bread or pita for a complete meal. On chilly days, I often serve it alongside a bowl of roasted butternut squash soup or my favorite homemade tomato bisque for a comforting fall lunch.

Creative Ways to Present

For a festive gathering, I sometimes serve this salad in hollowed-out apples or avocado halves for an adorable presentation that’s sure to impress guests. It also works well as a colorful filling for lettuce cups or wraps for a fun twist.

Make Ahead and Storage

Storing Leftovers

Since avocado tends to brown and soften, I recommend storing leftover salad in an airtight container with a tight lid, adding a little extra lemon juice on top before sealing. Keep refrigerated and try to eat within a day or two for best texture and flavor.

Freezing

I wouldn’t suggest freezing this salad because the avocado and fresh apples don’t hold up well — they lose their texture and become mushy when thawed.

Reheating

This salad is best served cold or at room temperature, so no reheating needed. Just give it a gentle stir before serving again if the dressing has settled.

Frequently Asked Questions:

Can I use different types of apples for this salad?

Absolutely! While I prefer Honeycrisp because of their balance of sweet and tart and firm texture, Granny Smith or Gala apples also work well. Just choose a firm variety so the apples don’t become mushy in the salad.

How do I keep the avocado from turning brown?

The key is to toss the chopped avocado immediately with fresh lemon juice to slow down oxidation. Also, serving the salad right away helps keep it looking vibrant and fresh.

Can I make this salad vegan?

Yes! Just omit the feta or goat cheese or use a plant-based cheese alternative to keep it completely vegan while maintaining creamy, savory notes.

What can I serve with Fall Chickpea Salad with Apples and Avocado Recipe?

It works great on its own as a light meal or paired with warm bread, soups like butternut squash or tomato bisque, or even as a side to roasted chicken or grilled veggies. For a fun twist, try it in lettuce wraps or stuffed into pita pockets.

Final Thoughts

This Fall Chickpea Salad with Apples and Avocado Recipe quickly became one of my go-to salads whenever the air turns crisp and apples are in season. It feels like a warm hug for your taste buds but also keeps things light and fresh. I can’t recommend it enough—whether you’re packing a lunch, need a quick dinner, or want something simple yet satisfying for entertaining friends. Try it soon and enjoy the comforting taste of fall all year long!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way

Step-by-Step: How I Make Fall Chickpea Salad with Apples and Avocado Recipe

Step 1: Prep and Toss Your Fresh Ingredients