1 (14-oz.) can chickpeas, drained and rinsed (or use cooked bulk chickpeas)
2 ribs celery, finely chopped
1 medium apple, chopped into small pieces
1 cup kiwi, strawberries or red grapes
¼ cup chopped parsley
¾ cup walnuts, roughly chopped
4 cups fresh spinach
Prepare the dressing by combining mayonnaise, apple cider vinegar, mustard, honey, salt, crushed red pepper flakes, and pepper in a bowl. Whisk until well-combined. Combine chickpeas, celery, apple, kiwi, parsley, and walnuts in a large bowl. Stir in the dressing and toss until evenly coated. Refrigerate for about 30 minutes before serving, or up to 5 days.