Prepare the Ingredients: Open and drain the chickpeas. Rinse thoroughly under cold water and pat dry. Dice the apple into small cubes. Thinly slice the celery and red onion. Rough chop the parsley or cilantro.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, and apple cider vinegar. Season with salt and black pepper to taste.
Toss Everything Together: In a large mixing bowl, combine the chickpeas, apples, celery, onion, and parsley. Pour the dressing over the mixture and gently toss until everything is well coated.
Add Crunch (Optional): Sprinkle in sunflower seeds or chopped walnuts for extra crunch and healthy fats.
Rest and Serve: Let the salad rest for about 5 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. The apples may brown slightly, but the flavor will remain great.
