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Make the Dressing: In a large bowl, whisk 3 tablespoons extra virgin olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, ¼ teaspoon salt, and pepper until smooth. Crumble in 1 cup feta and stir to make a creamy, tangy dressing.
Marinate the Chickpeas: Drain and rinse 1 can chickpeas well, then add them to the bowl. Toss until coated and let sit while you chop the other ingredients — even 10 minutes adds great flavor.
Add the Crunchy Ingredients: Chop 2 ribs celery, 1 apple, and ½ small red onion. Halve 1 heaping cup red grapes, chop ¼ cup fresh parsley and ½ cup toasted walnuts, then add everything — including ½ cup dried cranberries — to the bowl. Toss until the salad looks glossy and evenly mixed. Taste and adjust vinegar, honey, or salt.
Serve or Chill: Serve straight from the bowl or on a platter. If making ahead, chill in the fridge and take out 30 minutes before serving — the flavors only get better.