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Chickpea Apple Spinach Salad

Updated: August 8, 2025 / By: Cassie Johnston / This post may contain affiliate links. Please read our disclosure policy

Chickpea and Apple Salad

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I've never met anyone who didn't like this salad! The combo of flavors and textures is incredibly satisfying-this is one of those salads that feels hearty and interesting enough to serve as a main dish. Although, I like serving it up next to my blender pumpkin soup for Fall.

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📖 Recipe

Chickpea and Apple Salad

Chickpea & Apple Spinach Salad with Honey-Mustard Dressing

I've never met anyone who didn't like this chickpea and apple spinach salad! The combo of flavors and textures is incredibly satisfying—this is one of those salads that feels hearty and interesting enough to serve as a main dish.
4.75 from 4 votes
Print Pin Rate
Course: Salads
Cuisine: General
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 main dish servings, 4 side dish servings
Calories: 992kcal
Author: Cassie Johnston

Ingredients

For the Salad:

  • 4 cups baby spinach
  • 2 cups cooked chickpeas about 1 15-ounce can, drained and rinsed
  • 2 ounces crumbled feta cheese optional
  • ½ cup dried cranberries
  • ½ cup pepitas
  • ½ small red onion sliced (about ½ cup)
  • 1 small green apple chopped (about 1 cup)

For the Dressing:

  • ¼ cup dijon mustard
  • ¼ cup honey
  • ¼ cup apple cider vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt plus more to taste

Instructions

  • In a large salad bowl, combine all the salad ingredients. Set aside.
  • In a jar with a tight-fitting lid, combine all the dressing ingredients. Close lid and shake to combine. Taste for seasoning, adding more salt if desired.
  • Pour dressing over the salad just before serving. Toss gently to coat.

Video

Nutrition

Serving: 1serving | Calories: 992kcal | Carbohydrates: 127g | Protein: 27g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 1314mg | Potassium: 1202mg | Fiber: 20g | Sugar: 76g | Vitamin A: 5864IU | Vitamin C: 26mg | Calcium: 326mg | Iron: 9mg
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Cassie Johnston

Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.

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4.75 from 4 votes (4 ratings without comment)

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