Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 large Granny Smith apples, diced (leave skin on for color)
- 1 cup red seedless grapes, halved
- 1 cup celery, thinly sliced
- 1/2 cup toasted walnuts, roughly chopped
- 1/4 cup red onion, finely minced (optional)
- 1/2 cup Greek yogurt or vegan mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Start by draining and rinsing your chickpeas thoroughly under cold water. Pat them dry with a clean kitchen towel to ensure the dressing sticks better. Dice your apples into bite-sized chunks and immediately toss them with a teaspoon of lemon juice to prevent browning. Slice the celery into thin crescents and halve your grapes. If you haven’t already, toast your walnuts in a dry pan over medium heat for 3-5 minutes until fragrant, then let them cool before chopping.
- In a small mixing bowl, whisk together the Greek yogurt (or vegan mayo), the remaining lemon juice, honey, salt, and black pepper. Taste the dressing at this stage; if you prefer a tangier profile, add a splash more lemon juice. If you like it sweeter, a tiny bit more honey will do the trick. Whisk until the texture is smooth and completely emulsified.
- Place the chickpeas, apples, grapes, celery, and red onion into a large mixing bowl. Pour the dressing over the ingredients and fold gently with a spatula until everything is evenly coated. Fold in the toasted walnuts last to maintain their maximum crunch. Serve immediately on a bed of fresh butter lettuce or chill in the refrigerator for 30 minutes to let the flavors meld together. Garnish with a sprinkle of fresh parsley before serving.
- Cook Time: 15 minutes