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Fall Chickpea Salad with Shaved Brussels, Sweet Pear & Honeycrisp Apple – Quick & Wholesome Meal

Fall Chickpea Salad with Shaved Brussels, Sweet Pear & Honeycrisp Apple – Quick & Wholesome Meal

This fall chickpea salad is a bright, crisp, and refreshing meal that captures the essence of the season. With shaved Brussels sprouts for crunch, pears and Honeycrisp apples for sweetness, and chickpeas for satisfying protein, it’s a quick, healthy, and plant-based dish perfect for lunches, dinners, or festive gatherings. Make it once, and it’s sure to become an autumn favorite.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Salad, Special Diets
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 2 cups 330 g cooked chickpeas (or 1 can, drained and rinsed)
  • 3 cups 200 g shaved Brussels sprouts, thinly sliced
  • 1 Honeycrisp apple thinly sliced
  • 1 ripe pear thinly sliced
  • ½ cup 50 g toasted walnuts or pecans (optional for crunch)
  • ⅓ cup 50 g dried cranberries (optional, for a sweet-tart touch)
  • ¼ cup 30 g crumbled vegan feta (optional, for creaminess)
  • For the Dressing
  • 3 tbsp 45 ml extra virgin olive oil
  • 1½ tbsp 22 ml apple cider vinegar
  • 1 tbsp 15 ml maple syrup or honey (if not vegan)
  • 1 tsp Dijon mustard
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • Optional: 1 tsp lemon juice for brightness
  • Substitutions:
  • Swap walnuts for pumpkin seeds if nut-free.
  • Replace maple syrup with agave nectar.
  • Use baby kale instead of Brussels sprouts for a softer texture.

Method
 

  1. Preparing the Veggies
  2. Wash and dry all fresh produce thoroughly.
  3. Trim the ends of the Brussels sprouts and slice them finely with a sharp knife or mandoline slicer.
  4. Core and slice the apple and pear into thin, bite-sized pieces. To prevent browning, toss them in a splash of lemon juice.
  5. Mixing the Dressing
  6. In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Taste and adjust — add more vinegar for tang or maple syrup for sweetness.
  7. Assembling the Salad
  8. In a large mixing bowl, combine shaved Brussels, chickpeas, apple, and pear.
  9. Pour the dressing over the mixture and gently toss to coat evenly.
  10. Add in walnuts, cranberries, and vegan feta, if using. Toss again until everything is well distributed.
  11. Plating & Serving
  12. Let the salad sit for 10-15 minutes before serving. This allows the flavors to meld and the Brussels sprouts to slightly soften.
  13. Garnish with extra nuts or a drizzle of olive oil if desired.
  14. Serve chilled or at room temperature for the best flavor.

Notes

Variations

  • Add roasted butternut squash or sweet potatoes for a heartier salad.
  • Sprinkle pomegranate seeds for a festive holiday version.
  • Top with grilled tofu or tempeh for a more filling main course.

Substitutions

  • Use cannellini beans instead of chickpeas.
  • Swap Brussels sprouts with baby spinach or arugula.
  • Replace apple cider vinegar with balsamic vinegar for a sweeter dressing.

Make-Ahead & Storage

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Dressing can be prepared 3-5 days ahead and stored separately.
  • Avoid adding nuts until just before serving to keep them crunchy.

Troubleshooting & Common Mistakes

  • Too bitter? Add a little extra maple syrup or toss Brussels with salt and let them rest before assembling.
  • Fruit browning? Always toss sliced fruit in lemon juice.
  • Soggy salad? Add dressing just before serving.

Tools & Equipment

  • Mandoline slicer for even shavings
  • Salad spinner for drying greens
  • Airtight container for storage

Serving Ideas

  • Serve with roasted tomato soup or butternut squash bisque.
  • Pair with whole-grain bread for a complete meal.
  • Use as a holiday side dish with roasted vegetables.