Hearty chickpeas, juicy grapes and crisp celery get a kick from Dijon mustard and red wine vinegar. Tarragon and toasted walnuts make this a fresh, satisfying lunch; delicious with crusty bread.
This salad is all about contrast: soft chickpeas soak up the vinaigrette, while grapes add juicy sweetness and celery brings a fresh, crisp bite. Red grapes add colour, but green grapes work too; above all, choose firm ones that aren’t too ripe. In the Netherlands, grapes are often at their best from late summer through autumn, but firm, good-quality grapes make this dish work all year round.
Dijon mustard adds both sharpness and body to the dressing. First stir the vinegar and mustard together, then gradually whisk in the olive oil. This creates a lightly emulsified vinaigrette that clings to the chickpeas instead of pooling at the bottom of the bowl. Red wine vinegar has enough character to stand up to the legumes; taste the dressing before tossing it with the salad, and add a little more vinegar if the grapes are very sweet.
Tarragon pairs well with mustard: the herb has an anise-like note that complements the fruitiness of the grapes without making the salad taste sweet. Finely chop the leaves so they’re evenly distributed. No fresh tarragon on hand? Use chives or flat-leaf parsley instead for a different but still fresh herbal flavour. Stir the herbs into the salad just before serving to keep their aroma and colour bright.
Walnuts give the salad an earthy flavour and a definite crunch. Toast them briefly in a dry frying pan and keep an eye on them: once they’re fragrant, they’re usually ready and can quickly turn dark. Let them cool before roughly chopping them, and add them at the very end so they stay crisp. You can substitute toasted hazelnuts; leave the nuts out if you don’t want to use them, and serve the salad without that crunchy topping.
Serve the salad for lunch with crusty bread, which is also great for mopping up any leftover dressing. It can be made ahead: cover and refrigerate the tossed salad, adding the walnuts just before serving. Refrigerate leftovers within two hours of the meal and preferably eat them the next day. Give them a quick toss before serving; the chickpeas will soak up a little more dressing as they sit.
Heat a dry frying pan over medium heat. Toast the walnuts for 3–4 minutes, shaking the pan regularly, and remove them as soon as they’re fragrant. Leave to cool, then roughly chop.
In a large bowl, whisk together the Dijon mustard, red wine vinegar and salt. Gradually whisk in the olive oil until the dressing is lightly emulsified. Season with black pepper.
Rinse the chickpeas and drain them well. Add them to the bowl with the halved grapes and celery, and toss with the dressing.
Stir in the finely chopped tarragon. Taste and add extra salt, pepper or a small splash of red wine vinegar if needed.
Divide the salad between two plates and scatter the walnuts over the top. Serve with crusty bread.
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