Step 1

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Step 2

Juice one lemon into a medium bowl. (Set remaining lemon aside for later.)

Step 3

Drain and rinse chickpeas. Transfer half the chickpeas to the bowl with the lemon juice; add mayo and spices. Using a fork or potato masher, mash until smooth.

Step 4

Add remaining chickpeas to the bowl and stir to combine.

Step 5

Trim and small dice celery; add to the bowl.

Step 6

Chop chives into small pieces and add to the bowl.

Step 7

Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the chickpea salad. Set aside.

Step 8

Juice remaining lemon into a large bowl. Add oil, honey, Dijon, salt, and pepper; whisk to combine the dressing.

Step 9

Quarter and core apples, then thinly slice each quarter; add to the bowl with the dressing.

Step 10

Add mixed greens, feta, and pumpkin seeds to the bowl. Toss to combine the salad.

Step 11

To serve, divide green salad between plates or bowls, top with curried chickpea salad, and enjoy!