There’s just something about the crisp scent of apples mingling with creamy avocado and hearty chickpeas that makes this Fall Chickpea Salad with Apples and Avocado Recipe stand out. It’s fresh, filling, and bursting with autumn flavors you’ll want to make again and again.

A round white bowl filled with a colorful salad showing several layers: the base layer has light brown chickpeas mixed evenly with green avocado chunks and red apple pieces with white flesh. Scattered throughout are small pieces of purple onion and dark brown pecans. The top layer is sprinkled with small white crumbles of cheese. Around the bowl are lemon wedges, a white cloth with gray stripes, and a small glass jar of yellow dressing on a white marbled surface. 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 salad is one of my go-to quick meals when I want something that feels fresh, nourishing, and a little festive. The combination of sweet apples and creamy avocado with the satisfying bite of chickpeas makes it a real crowd-pleaser—even for salad skeptics!

Flavor Harmony: The sweet crunch of apples perfectly balances the buttery texture of avocado and the earthiness of chickpeas.
Fast & Easy: Ready in just 10 minutes, it’s ideal for busy weeknights or last-minute lunches.
Nutritious & Filling: Packed with fiber, protein, and healthy fats to keep you energized without weighing you down.
Customizable: From swapping nuts to adding cheese, you can tailor it to your taste or dietary needs.

A clear glass bowl sits on a white marbled surface, filled with six distinct sections of salad ingredients arranged side by side like colorful puzzle pieces. Starting from the top, there are small pale yellow and red apple chunks, dark red dried cranberries, finely chopped purple onions, a dollop of white soft cheese, bright green avocado pieces, and light brown pecans laid next to beige chickpeas. To the left of the bowl is a small white bowl with a golden-brown dressing and a small whisk inside. On the right, two white and gold salad forks rest on a piece of grey stone. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this salad brings something unique to the table. Together, they create a satisfying dish with a complex blend of textures and flavors that scream fall. When shopping, I always pick a crisp and sweet apple like Honeycrisp, and make sure to grab ripe, but firm avocados for that perfect creamy bite.

Flat lay of a small white ceramic bowl of rinsed and drained chickpeas, a large chopped Honeycrisp apple with red and yellow skin, a chopped ripe avocado with bright green flesh, a small white bowl of fresh lemon juice, a small pile of finely chopped red onion, a small heap of chopped pecans, a small white bowl of dried red cranberries, a small white bowl of crumbled white feta cheese, a small white bowl of golden olive oil, a small white bowl of apple cider vinegar, a small white bowl of amber pure maple syrup, a small white bowl of smooth yellow Dijon mustard, a single peeled garlic clove, scattered coarse kosher salt crystals, and a few whole black peppercorns 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 hearty base, adding protein and fiber to keep you full longer.
Apple: Adds sweetness and crunch – Honeycrisp is my favorite for its perfect balance.
Avocado: Creamy texture that softens the crunch and adds healthy fats.
Fresh lemon juice: Keeps the avocado from browning and brightens the overall flavor.
Red onion: A little sharpness to add contrast and depth.
Pecans or walnuts: Toast these lightly to bring out their nutty aroma and add crunch.
Dried cranberries: A tart-sweet burst that complements the savory notes perfectly.
Feta or goat cheese (optional): Adds tanginess and richness, making the salad more complex.
Olive oil: The base of the dressing that melds all the flavors beautifully.
Apple cider vinegar: Gives a gentle acidic kick to balance the sweetness.
Pure maple syrup: A touch of natural sweetness in the dressing to tie everything together.
Dijon mustard: Adds a subtle tang and helps emulsify the dressing.
Garlic: A fragrant lift that rounds out the dressing’s flavor.
Kosher salt & black pepper: Essential seasoning to make all the flavors pop.

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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

I love making this salad my own by switching up the nuts or skipping the cheese depending on what’s in my fridge. Feel free to make it more savory or sweeter—this recipe is a perfect starting point that you can easily adapt.

Variation: I sometimes add roasted sweet potatoes or butternut squash cubes for extra heartiness and warmth. It’s delicious and makes it a fuller meal!
Dietary Swaps: If you’re vegan, just leave out the cheese or try a crumbly tofu alternative to keep the texture interesting.
Seasonal Twist: Swap dried cranberries for chopped pomegranate seeds in winter for a juicy pop that’s just as lovely.

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

Step 1: Prep the Fresh Ingredients

Start by rinsing and draining your chickpeas thoroughly to remove any excess salt or packing liquid — this is key to preventing a soggy salad. Then chop your apple and avocado into bite-sized pieces. Toss the chopped apple immediately with fresh lemon juice to keep it crisp and prevent browning, which always makes the salad look and taste better.

Step 2: Combine the Base Ingredients

In a large bowl, add the drained chickpeas, chopped apple, avocado, red onion, nuts, dried cranberries, and cheese if you’re using it. Gently give everything a light mix to distribute all the components without mashing the avocado.

Step 3: Whip Up the Dressing

In a small bowl, whisk the olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, and minced garlic until fully blended. Season with salt and pepper to taste. The dressing balances sweet, tangy, and savory notes that make this salad truly flavorful.

Step 4: Dress and Serve Immediately

Drizzle the dressing over the salad and toss gently to coat all the ingredients without breaking the avocado. Taste and adjust seasoning with more salt or pepper if needed. Since avocado browns quickly, I recommend serving this salad right away for best color and flavor.

Top Tip

From the many times I’ve made this salad, I learned a few tricks that really up the game and keep the salad fresh and delicious.

Lemon Juice Magic: Toss chopped apples and avocado in lemon juice right away to stop browning and keep colors vibrant.
Nut Toasting: Toast nuts lightly in a dry pan before adding—they become crunchier and develop richer flavors.
Dress Last Minute: Keep the dressing separate until just before serving to maintain crisp texture and fresh flavors.
Check Seasoning Twice: Always taste after mixing and add a pinch more salt or pepper if it feels flat—it makes a noticeable difference.

How to Serve Fall Chickpea Salad with Apples and Avocado Recipe

fall chickpea salad - Serving Suggestion

Garnishes

I love sprinkling extra toasted pecans and a few fresh herbs like chopped parsley or cilantro on top. Sometimes a light dusting of black pepper or an extra drizzle of lemon juice finishes it perfectly—adds brightness and a little pizzazz.

Side Dishes

This salad pairs beautifully with warm crusty bread, maybe a hearty sweet potato fries on the side, or even as a filling for whole-wheat pita pockets. It’s flexible enough to complement so many meals!

Creative Ways to Present

For gatherings, I like scooping the salad into small endive leaves for easy, colorful bites. I’ve also served it in avocado halves for a beautiful presentation that feels special without extra fuss.

Make Ahead and Storage

Storing Leftovers

Because avocado browns quickly, leftover salad is best stored without dressing and the avocado added fresh each time. Keep the components separate in airtight containers in the fridge for up to 2 days to maintain crispness and color.

Freezing

This salad doesn’t freeze well mainly because of the fresh apple and avocado. I recommend making it fresh or prepping ingredients separately to extend your convenience.

Reheating

I don’t typically reheat this salad, as it’s best enjoyed cold or at room temperature. If you want warmth, consider heating the chickpeas separately and folding in the other ingredients fresh for texture and flavor retention.

Frequently Asked Questions:

Can I prepare this salad a day in advance?

It’s best to prepare all ingredients separately and toss the salad just before serving. The avocado and apples can brown and lose their fresh look if mixed too early, but you can prep them with lemon juice ahead to slow this down.

What can I use instead of feta cheese?

If you want to avoid dairy or simply don’t like feta, try crumbled firm tofu seasoned with a bit of lemon juice and salt as a tangy alternative, or skip cheese entirely and add more nuts for texture.

Can I substitute another fruit for apples?

Absolutely! Pears are a fantastic alternative, especially in the fall, offering similar sweetness and crunch. You can also experiment with crisp grapes or pomegranate seeds for a fun twist.

Is this salad suitable for meal prep lunches?

Yes, with a few tweaks. Keep the salad components separate and mix just before eating to keep ingredients fresh, particularly the avocado. This way, your lunch stays tasty and vibrant.

Final Thoughts

This Fall Chickpea Salad with Apples and Avocado Recipe holds a special place in my kitchen because it’s simple yet packed with flavors that feel both comforting and bright. I always come back to it when I want a nourishing dish that’s quick to pull together and endlessly adaptable. I’m excited for you to give it a try—you might find it becoming one of your seasonal staples too!