Name: Fall Chickpea Salad with Apples and Avocado Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 15 ounces chickpeas (rinsed and drained); 1 large apple (chopped, Honeycrisp preferred); 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); 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)

There's something about a crisp bite paired with creamy richness that makes the Fall Chickpea Salad with Apples and Avocado Recipe truly stand out. It’s bursting with fresh autumn flavors and textures that make every bite a little celebration in your mouth. You’ll love how simple yet satisfying this salad feels on a cool day.

A white bowl filled with a colorful salad layered with chickpeas, diced red apple pieces, avocado chunks, and small red onion pieces mixed evenly. On top, white crumbled cheese is spread out along with scattered dark red dried cranberries and small brown pecan pieces. Two lemon slices rest on the left side inside the bowl. Around the bowl, there is a lemon half on the white marbled surface and a glass bottle of olive oil nearby. A white cloth with black stripes is placed at the bottom left corner of the image. 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

This Fall Chickpea Salad with Apples and Avocado Recipe quickly became one of my favorites because it’s flavorful, nutritious, and done in about 10 minutes. Whether you’re packing lunch or need a quick dinner, it’s the kind of dish that feels fancy but is super approachable.

Simple but Flavor-Packed: The combination of tart apples, creamy avocado, and tangy dressing makes every bite exciting and fresh.
Wholesome and Filling: Chickpeas add protein and fiber, so you won’t just feel full—you’ll feel good about it.
Versatile and Easy to Customize: Add your favorite nuts or cheese, or swap out the dressing to match your mood.
Quick Prep Time: You’ll have this on the table in about 10 minutes—perfect for busy weekdays.

A clear glass bowl on a white marbled surface holds a colorful salad arranged in layers. Starting from the top left moving clockwise, there are small cubes of red and yellow apple with smooth skin, dark red dried cranberries, small pieces of purple onion, a fluffy white mixture of cheese, vibrant green avocado chunks, whole pecan nuts, and round pale beige chickpeas. To the left of the bowl, there is a small white bowl with a honey-colored dressing and a silver whisk inside it. On the right side of the main bowl lie two white-handled gold-colored forks resting on a small white marble board. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Fall Chickpea Salad with Apples and Avocado Recipe plays a role in balancing flavors and textures. The crisp apple contrasts beautifully with buttery avocado, while the chickpeas bring hearty substance. Here’s a quick rundown of what each adds and a few tips.

Flat lay of a small white ceramic bowl filled with rinsed and drained chickpeas, a whole large Honeycrisp apple with a few apple pieces neatly chopped beside it, a ripe avocado cut into chunks with the seed removed, a small white ceramic bowl of bright yellow fresh lemon juice, a small white bowl containing finely chopped red onion, a small white bowl with roughly chopped pecans, another small white bowl with plump dried cranberries, a small white bowl holding crumbled white feta cheese, a small white bowl of golden olive oil, a small white bowl of clear apple cider vinegar, a small white bowl with amber pure maple syrup, a small white bowl with smooth Dijon mustard, a single peeled clove of garlic, and a small white bowl of coarse kosher salt and cracked black pepper together, all arranged in perfect symmetry 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: These little guys are protein-packed and add a tender, slightly nutty base to the salad.
Apple: I love Honeycrisp here for its sweetness and crunch, but any firm apple will do.
Avocado: Adds a creamy texture that softens the crispness of the apple and onion.
Fresh lemon juice: Keeps avocado from browning and adds bright zing.
Red onion: Just enough for a subtle bite—don’t overdo it unless you like it sharp!
Pecans or walnuts: These bring a toasted crunch and earthy depth.
Dried cranberries: For natural sweetness and a chewy contrast.
Feta or goat cheese (optional): Adds tart creaminess; feel free to skip if you want dairy-free.
Olive oil: A good quality varietal helps pull everything together.
Apple cider vinegar: Ties into the fall theme and adds tanginess.
Maple syrup: Depth and just the right touch of sweetness.
Dijon mustard and minced garlic: Bring a subtle kick to the dressing.
Salt & pepper: Essential for seasoning and balancing flavors just right.

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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 best things about this Fall Chickpea Salad with Apples and Avocado Recipe is how open it is to tweaks — I often switch up the nuts or leave out the cheese to keep it vegan. You could even add some fresh herbs like parsley or mint if you’re feeling adventurous.

Variation: I once tried swapping the apple for roasted sweet potato cubes, and while still delicious, I really missed that fresh crunch. So I recommend sticking to fresh fruit for the signature texture contrast.
Dairy-Free: Simply skip the feta or goat cheese—this salad shines on its own!
Make it Heartier: Add cooked quinoa or farro to turn this into a complete meal salad.
Spice it Up: Sprinkle in a pinch of smoked paprika or cayenne for a hint of warmth.

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

Step 1: Prep and Combine the Fresh Ingredients

First up, rinse and drain your chickpeas so they’re not too mushy or starchy. Chop your apple into bite-sized pieces—remember to toss them quickly with lemon juice to keep them from browning. Cube the avocado similarly and add that to a large mixing bowl alongside the red onion, nuts, cranberries, and cheese if you’re using it. The fresh lemon juice here brightens the whole salad and helps keep those apple and avocado pieces vibrant.

Step 2: Whisk Up the Dressing

In a smaller bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, plus salt and pepper. This dressing strikes a balance of tangy, sweet, and savory that perfectly complements the salad’s ingredients. Taste it before pouring—sometimes I add a little extra maple syrup or vinegar depending on my mood.

Step 3: Toss and Serve Immediately

Pour the dressing over the salad and gently toss everything together, trying not to mash the avocado too much. This is best served right away so the apple stays crisp and the avocado fresh. But if you need to hold it, keep it tightly covered in the fridge.

Top Tip

Through many attempts, I’ve realized that the key to this fall salad tasting fresh and balanced lies in how you handle the avocado and the timing of tossing the salad.

Handle Avocado Gently: Use a large spoon or spatula to fold it in last so it stays chunky, not mushy.
Dress Just Before Serving: To keep apples crisp and colors vibrant, toss the salad right before eating.
Adjust Seasoning Gradually: Since you’re blending sweet, tart, and savory, add salt, pepper, and vinegar bit by bit for perfect harmony.
Nut Toasting Option: For extra crunch, lightly toast pecans or walnuts beforehand—this adds a lovely depth.

How to Serve Fall Chickpea Salad with Apples and Avocado Recipe

fall chickpea salad - Serving Suggestion

Garnishes

I love to finish this off with a sprinkle of extra chopped nuts or sunflower seeds for crunch and a little fresh parsley or cilantro to brighten the presentation and add herbal freshness. Sometimes a few more dried cranberries on top lends a jewel-like pop.

Side Dishes

This salad is great on its own but pairs beautifully with crusty whole-grain bread or alongside a light soup like butternut squash or tomato basil. If you want a heartier meal, add a side of roasted vegetables or sweet potato fries.

Creative Ways to Present

For a special occasion, I’ve served this salad in hollowed-out apples or avocado halves—such a pretty, natural serving bowl that guests always appreciate. Layering it over fresh greens or baby spinach lets you transform it into a fall-themed composed salad with minimal effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. Because of the avocado, the salad browns a bit but the lemon juice helps slow that down. Giving it a gentle stir before serving refreshes the flavors.

Freezing

Since this salad has fresh apples and avocado, freezing isn’t really the best option—the texture changes too much and becomes mushy. I recommend enjoying it fresh or within a couple of days to get that ideal crunch and creaminess.

Reheating

This salad is best served cold or at room temperature. If you want to warm it up, skip the avocado and add it fresh after reheating warm chickpeas with apple and other ingredients on their own.

Frequently Asked Questions:

Can I use canned chickpeas for this Fall Chickpea Salad with Apples and Avocado Recipe?

Absolutely! Canned chickpeas are perfect because they’re already cooked, just rinse and drain them well to keep the salad from becoming soggy.

How can I keep the avocado from browning in the salad?

Toss the avocado cubes immediately with fresh lemon juice and add them just before serving to maintain their bright green color. You can also store leftovers in an airtight container to minimize oxidation.

Is this Fall Chickpea Salad with Apples and Avocado Recipe vegan?

It’s naturally vegan if you leave out the optional feta or goat cheese. The rest of the ingredients are plant-based and wholesome.

Can I prepare this salad ahead of time for a lunchbox?

You can prep most of it ahead, but keep the avocado separate and combine it right before packing to keep everything fresh. Dressing can be stored separately and added just before serving.

Final Thoughts

This Fall Chickpea Salad with Apples and Avocado Recipe is one I keep coming back to during crisp autumn weeks. It's satisfying, full of texture and flavor, and so easy to whip up. I always feel like I’m treating myself while nourishing my body, and I hope you’ll feel the same connection when you make it. Give it a try—you might just discover your new favorite fall lunch or light dinner!