Apple, Pecan, and Blue Cheese Chickpea Salad - A Legume a Day

Apple, Pecan, and Blue Cheese Chickpea Salad

This recipe all started with a scone. My husband and I visited one of our favorite tea shops, and they had an apple, pecan, blue cheese scone. It was delicious, and I decided I needed to immediately go home and combine these flavors. Apple, pecan (or walnut, if you prefer), and blue cheese go really well together. Now add in celery for crunch, green onions for a burst of fresh flavor, and chickpeas for their nuttiness and amazing taste, texture, and nutrition. Ta-da! Scone converted to chickpea salad: mission accomplished.

Apple, Pecan, and Blue Cheese Chickpea Salad

Recipe by A Legume a DayCourse: Meals, SaladsDifficulty: Easy







Apple, Pecan, and Blue Cheese Chickpea Salad is a delightful blend of flavors, textures, and colors. It only takes a few minutes to make, and it’s packed with good nutrition!


  • 3 cups cooked chickpeas, or 2 15-oz. cans of chickpeas

  • 1/2 cup pecans, chopped (highly recommend you roast them first!), or use walnuts if preferred

  • 1 large tart, crisp apple (like a Pink Lady or Honeycrisp apple)

  • 1 cup chopped celery (~4 stalks celery)

  • 3 green onions

  • 1/2 cup blue cheese crumbles (you can use pre-crumbled, or a block and crumble your own)

  • Dressing
  • 2 Tbs olive oil

  • 1 Tbs Dijon mustard

  • 1 Tbs apple cider vinegar

  • 1 tsp maple syrup or honey

  • 1/4 tsp freshly ground black pepper

  • Optional Additions
  • A handful of dried cranberries or cherries

  • Whole wheat tortillas, to serve as a wrap if desired

  • Serve with greens, like baby spinach

  • Squeeze of fresh lemon


  • You don’t have to use roasted/toasted pecans for this, but I would really highly recommend it if you have time. It will make the recipe take more than 15 minutes, but it also makes a huge flavor difference, and the texture is more satisfying thanks to the nice crunch. When I roast pecans in the oven, I always roast up extras. After you roast them, let them cool, and then put any extras into a container in the fridge and enjoy later – over oatmeal, over salads, in baking… or make this chickpea salad recipe again! πŸ˜€ See notes for more info on roasting pecans.
  • Drain chickpeas and rinse if desired. (With canned beans, rinsing has been shown to help reduce the sodium level.) Add them to a large bowl.
  • Prep other ingredients: chop the apples, celery, and green onions into your desired size for salads. Personally, I like relatively big chunks of apple and celery, and very thinly sliced green onions.
  • Add the chopped apples, celery, green onions, and pecans to the chickpeas and stir. If adding an optional ingredient like chopped dried cherries or cranberries, add those now. Do not add the blue cheese yet, to avoid overmixing and thereby mashing all your crumbles into oblivion.
  • In a separate small bowl, mix the dressing ingredients well: olive oil, Dijon mustard, vinegar, maple syrup/honey, and pepper.
  • Pour the dressing over the salad and mix to coat evenly.
  • Sprinkle over the blue cheese crumbles and stir gently.
  • Taste for seasoning and adjust as needed. I love acidity, so I generally add more vinegar or a squeeze of lemon to mine, whereas my husband likes the recipe as is. You’ll also notice I didn’t add any salt. That is because I used chickpeas cooked in salted water and blue cheese is salty, so I did not feel I needed any. Depending on how your chickpeas were cooked and your taste preferences, you may want to add some salt.
  • Serve as a main or side salad. Or, you can serve as a wrap. I like slightly warming the tortilla first when I do that. Leftovers store well in the fridge for a few days, although the pecans will lose some of their crunch.

Recipe Video


  • In case you are wondering how to roast pecans, here is my personal strategy: Put them on a baking sheet in the oven at 350 F (okay, let’s be real, I’m impatient and I bump the oven temp up to 375 F) and watch them like a hawk. They don’t take long (depending on your oven, maybe 10ish minutes total), and those babies like to burn – and 1. I don’t like wasting food; 2. pecans are expensive. Stir occasionally (every ~4 minutes or so) so they roast evenly, and wait until you can see them turning a slightly darker brown and smell the delicious aromas of roasting pecans. After taking them out of the oven, transfer to a separate bowl so that the carryover hear from the baking sheet does not burn them.
Apple, Pecan, and Blue Cheese Chickpea Salad with Wrap

Apple, Pecan, and Blue Cheese Chickpea Salad Nutrition Facts

I created these nutrition facts in Nutritionist Pro. Please understand that nutrition facts can vary slightly with brand and other factors, but this should give you an idea!

Apple, Pecan, and Blue Cheese Chickpea Salad Nutrition Facts

More Bean Salads, Please

A bean salad, or a chickpea salad (or really any pulse salad), is a beautiful thing. Why? Because they are so delicious, so satiating, so quick and easy to make, and so healthy! What’s not to love?? Here are a few other bean and chickpea salad ideas:

I’d love to hear what you think in the comments! Also, I’m curious – what is your favorite bean or chickpea salad??

Apple, Pecan, and Blue Cheese Chickpea Salad with dry chickpeas in the background

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