There’s something deeply comforting about fresh, crisp apples mixed with creamy feta and hearty chickpeas, all dressed in a subtly sweet, tangy dressing. This Fall Chickpea Salad with Apple and Feta Recipe is just that—a vibrant celebration of fall’s best flavors in one bowl.

A bowl filled with a colorful salad sits on a white marbled surface. The salad has several layers: at the bottom are light beige chickpeas, mixed with chunks of red and green apple pieces that have both smooth and slightly rough textures. Scattered throughout are bright green avocado chunks with a creamy texture, purple-red onion cubes adding a sharp contrast, and small dark red dried cranberries giving a chewy look. On top there are crumbled white feta cheese pieces and some small brown pecans adding a crunchy texture. Three lemon wedges with pale yellow flesh rest on the side of the bowl. A striped white and black cloth is partially visible near the bowl, along with half of a lemon and some slices of green apple in the background. 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 Apple and Feta Recipe
Top Tip
How to Serve Fall Chickpea Salad with Apple and Feta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fall Chickpea Salad with Apple and Feta Recipe

Why You'll Love This Recipe

I always think of this salad as the perfect way to savor fall without cooking over a hot stove. It’s quick, colorful, and packed with textures and flavors that make every bite a delight, whether for lunch, a light dinner, or to impress guests at a gathering.

Refreshing Combo: The crisp apple and creamy avocado bring contrasting textures that balance beautifully with the chickpeas.
Nutty & Sweet Touches: Pecans and dried cranberries add that little crunch and sweetness that make this salad pop.
Easy & No-Cook: You just toss everything together—no stovetop required, which is a win on busy days.
Flexible & Nourishing: Packed with protein and fiber, it’s great for a healthy lunch that keeps you energized.

A white bowl filled with a fresh salad showing five main layers: the bottom layer is round, light tan chickpeas, scattered evenly; above, diced green avocado pieces and red apple chunks are mixed throughout; then, small pieces of purple-red onion add color contrast, mixed with dark red dried cranberries and chopped brown pecans; the top layer is sprinkled with soft white crumbled cheese; on the left edge of the bowl, three small lemon wedges add bright yellow detail. The bowl sits on a white marbled surface, with another peeled red apple half and a clear jar with yellow dressing nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad brings together ingredients that not only taste fantastic but also create a balance of savory, sweet, creamy, and crunchy. When shopping, I like to pick a crisp apple variety (Honeycrisp is my favorite) and fresh, ripe avocado to make sure each bite feels lively and fresh.

Flat lay of a small white ceramic bowl of rinsed and drained chickpeas, a large Honeycrisp apple quartered and chopped, a ripe avocado halved and chopped, a few sprigs of fresh lemon with lemon wedges, a small white bowl of chopped red onion, a small white bowl of pecans, a small white bowl of dried cranberries, a small white bowl of crumbled feta cheese, a small white bowl of olive oil, a small white bowl of apple cider vinegar, a small white bowl of pure maple syrup, a small white bowl of Dijon mustard, a single peeled garlic clove, a few pinches of kosher salt and black pepper sprinkled artistically on the white ceramic surface, perfectly balanced and symmetrical arrangement, fresh and natural ingredients 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: They’re the protein and fiber powerhouse that adds a nice, soft bite without overpowering the salad.
Apple: Choose a crisp, sweet-tart variety—Honeycrisp works wonders for a juicy crunch.
Avocado: Adds creaminess that contrasts wonderfully with the apple's crunch.
Fresh lemon juice: Keeps the avocado from browning and brightens the entire salad.
Red onion: Just a little bit adds zing without being too sharp.
Pecans or walnuts: Toast them lightly if you can for extra aroma and crunch.
Dried cranberries: They bring a lovely sweet-tart pop to every forkful.
Feta or goat cheese: Optional, but I recommend it for a salty, creamy contrast.
Olive oil: Use extra virgin for the richest flavor in your dressing.
Apple cider vinegar: Adds that subtle tang that’s perfect for fall.
Pure maple syrup: Just enough sweetness to balance the tart and savory flavors.
Dijon mustard: Helps emulsify the dressing for a silky texture.
Garlic: Minced finely so it blends in without overpowering.
Kosher salt and black pepper: Season to taste and bring the whole salad together.

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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 Apple and Feta Recipe is how easy it is to tweak. I often switch up the nuts or swap out feta for goat cheese depending on what I have on hand. You can really make it your own.

Variation: For a vegan twist, I leave out the cheese and add extra nuts or pumpkin seeds for more texture.
Seasonal swaps: Pears instead of apples taste fantastic and bring a slightly different sweetness.
Spice it up: A pinch of smoked paprika or cayenne can add an unexpected kick that I adore on chillier days.

Step-by-Step: How I Make Fall Chickpea Salad with Apple and Feta Recipe

Step 1: Prep Your Fresh Ingredients

Start by rinsing and draining your chickpeas so they’re ready to go. Chop your apple—leave the skin on for extra nutrients and texture—and dice the avocado just before mixing to avoid browning. I always squeeze fresh lemon juice over the avocado and apple right away. It’s a little trick that keeps your colors vibrant and flavors bright while you finish.

Step 2: Combine Ingredients in a Large Bowl

Toss the chickpeas, apple, avocado, red onion, nuts, dried cranberries, and cheese in a big salad bowl. This is when your kitchen fills with those inviting aromas and textures that make this salad so special. I like to give everything a gentle mix so the ingredients stay distinct but start mingling.

Step 3: Whisk the Dressing

In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic until well combined. Season with kosher salt and freshly cracked black pepper to taste. This dressing is the magic that ties the whole salad together—tangy with a hint of sweetness and a little garlic bite.

Step 4: Dress and Toss the Salad

Drizzle the dressing over your salad and gently toss just until everything is coated. Be careful not to mash the avocado; a light hand makes all the difference here. Taste and adjust seasoning with salt and pepper as needed. Then, serve immediately for the freshest crunch and flavors.

Top Tip

I’ve made this salad dozens of times, and a few little habits really help it shine—plus save you time and stress. These are my favorite quick tips to get it just right every time.

Prep Ahead: Chop apples and onions early, store separately in airtight containers with a splash of lemon juice to keep them crisp and fresh.
Toast Nuts: Toasting your pecans or walnuts for 3–5 minutes in a dry pan enhances their flavor and crunchiness.
Gentle Tossing: Use a big spoon gently folding the salad rather than stirring vigorously to avoid crushing avocado chunks.
Adjust Sweetness Last: Taste the salad once tossed and then add more maple syrup if you want a sweeter finish—it’s easier to add than take away!

How to Serve Fall Chickpea Salad with Apple and Feta Recipe

Fall Chickpea Salad - Serving Suggestion

Garnishes

I love to sprinkle fresh parsley or cilantro over the salad just before serving. It adds a pop of color and a subtle herbal freshness that complements the other flavors. If you’re feeling fancy, a few extra crumbles of feta or a light drizzle of good olive oil on top elevate the presentation and taste.

Side Dishes

This salad pairs beautifully with crusty whole-grain bread or a simple roasted vegetable platter. For a heartier meal, I like serving it alongside grilled chicken or salmon. It’s versatile enough to work as a side or a satisfying main course.

Creative Ways to Present

For a festive touch, I’ve served this salad layered in clear jars with extra colors like thinly sliced radishes or roasted beets. It makes a gorgeous presentation for fall brunches or potlucks. Another favorite is stuffing the salad into pita pockets or serving it over baby greens for a composed plate.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to two days. Because of the avocado, the salad’s best enjoyed within the first day, but a fresh squeeze of lemon juice before serving helps revive it.

Freezing

This salad doesn’t freeze well due to the fresh apple and avocado, which change texture when thawed. I recommend making it fresh or storing leftovers refrigerated.

Reheating

Since it’s best served fresh and cold, I don’t recommend reheating this salad. Instead, enjoy it chilled or at room temperature for the best flavor and texture.

Frequently Asked Questions:

Can I use canned chickpeas for this salad?

Absolutely! Canned chickpeas work perfectly for this recipe just make sure to rinse and drain them well to remove any excess salt or canning liquid.

What’s the best apple to use in this salad?

I love using Honeycrisp apples because they’re sweet, crisp, and hold their texture well. But Granny Smith or Fuji apples work great as well, depending on your taste preference for tartness or sweetness.

Can I make this salad vegan?

Yes! Simply omit the feta cheese or goat cheese and add extra nuts or seeds for richness and texture. The dressing is already vegan-friendly.

How long does this salad keep in the fridge?

Because of the avocado, it’s best eaten within 1-2 days. Storing the salad in an airtight container and adding lemon juice helps preserve freshness.

Final Thoughts

This Fall Chickpea Salad with Apple and Feta Recipe is one of those dishes that feels like a warm hug on a crisp autumn day. It’s simple to throw together yet feels vibrant and fresh with every bite. Whether you’re making it for yourself or sharing it at the table with friends, I think you’ll find it quickly becomes a seasonal favorite. Give it a try—you might be surprised by how quickly it disappears!