This one gets slivers of toasted pumpernickel (a dark rye bread high in fiber), warmed mustardy chickpeas and cooling, sweet slices of apple. Escarole and endive have a bitter bite and hold their ground nicely in this satisfying salad. Cook, relax and enjoy!

What you’ll need: 1½ oz walnuts
2 slices pumpernickel bread
1 can chickpeas
3 Tbsp red wine vinegar
1 Tbsp Dijon
1 head escarole
1 endive
1 Fuji apple
1 oz aged white cheddar
1 lemon
olive oil
coarse salt
freshly ground black pepper

Equipment: 2 rimmed baking sheets
large skillet
peeler

Recipe steps: 1. Toast walnuts
Preheat oven to 400°F. Toast walnuts on a rimmed baking sheet in the oven until golden and nutty smelling, 6–8 minutes. Let cool, then chop.

2. Toast bread
   Thinly slice bread crosswise and toss with 2 tablespoons oil on a rimmed baking sheet. Toast in the oven until crisp, 5–7 minutes.

3. Cook chickpeas
   Drain and rinse chickpeas. Heat 2 tablespoons oil in a large skillet over medium high. Add chickpeas and cook, shaking pan occasionally, until brown and crispy, about 3 minutes. Add vinegar and Dijon, season with salt and pepper, and stir to combine. Remove from heat.

4. Prep greens & apple
   Halve escarole through the core and tear into bite-size pieces. Wash and spin dry. Thinly slice endive crosswise. Cut apple away from core and thinly slice.

5. Shave cheese
   Using a vegetable peeler, thinly shave cheddar.

6. Toss
   Combine escarole, endive, chickpeas, apple and walnuts in a large bowl. Add pumpernickel and cheddar. Halve lemon and squeeze over salad. Season with salt and pepper, drizzle with oil and toss to combine. Enjoy!