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.

Fall Chickpea Salad with Apples and Avocado

Description

This Fall Chickpea Salad combines the hearty texture of chickpeas with the crisp sweetness of apple and creamy avocado, enhanced by tangy feta, crunchy nuts, and a light apple cider dressing. It's a perfect healthy, flavorful salad for an easy fall lunch or dinner.

Ingredients

Scale

Main Ingredients

15 ounces chickpeas (rinsed and drained)
1 large apple (chopped, preferably Honeycrisp)
1 avocado (chopped)
2 tablespoons fresh lemon juice
1/4 cup chopped red onion
1/4 cup chopped pecans or walnuts
1/4 cup dried cranberries
1/4 cup crumbled feta cheese or goat cheese (optional)

Dressing

2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons pure maple syrup
1 teaspoon Dijon mustard
1 clove garlic (minced)
Kosher salt and black pepper (to taste)

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Instructions

Combine salad ingredients: In a large bowl, combine the chickpeas, chopped apple, chopped avocado, fresh lemon juice, chopped red onion, nuts, dried cranberries, and crumbled feta or goat cheese if using.
Prepare dressing: In a small bowl, whisk together olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, and minced garlic. Season with kosher salt and black pepper to taste.
Toss salad and serve: Drizzle the dressing over the salad mixture and gently stir to combine all ingredients evenly. Adjust seasoning with more salt and pepper if needed. Serve immediately for the freshest flavor.

Notes

Use Honeycrisp apple for a sweet and crisp flavor that complements the salad well.
Feel free to substitute walnuts for pecans or omit nuts for a nut-free option.
Omit the cheese to make this salad vegan-friendly.
Serve immediately to enjoy the freshness of avocado and crispness of apple.
This salad can be refrigerated for up to one day but is best eaten fresh to maintain texture.

Nutrition

Serving Size: 1 serving
Calories: 302 kcal
Sugar: 12 g
Sodium: 88 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 9 g
Protein: 8 g
Cholesterol: 6 mg