Begin by carefully dicing one tart apple, a couple of stalks of fresh celery, and a small red onion. Soak the diced onion in cold water if you prefer a milder taste. Also, chop walnuts or pecans. Ensure your chickpeas are drained and rinsed, then set aside in a large mixing bowl.

In a small bowl, whisk together ¼ cup olive oil, the juice of one freshly squeezed lemon, and 1–2 tablespoons of maple syrup or agave. Add a teaspoon of Dijon mustard along with salt and pepper to taste. Whisk until well combined and slightly emulsified.

Add the chickpeas, diced apple, dried cranberries, celery, red onion, and chopped walnuts or pecans into the mixing bowl. Toss everything gently to ensure well-distributed ingredients.

Pour the prepared dressing over the salad mixture and gently toss to evenly coat all ingredients.

Serve immediately or let it chill in the refrigerator for 15–20 minutes to meld flavors. Cover the bowl to keep it fresh.