Instructions: Combine the syrup, vinegar and lemon juice. Add a pinch of salt and pepper. Whisk in the oil. Set aside.

Combine the salad ingredients - waiting to cut the apple last. Whisk the dressing again. Drizzle about half on the salad and toss to coat. Chill both salad and extra dressing until serving. Serve; offer the extra dressing on the side.

TIP - Mesclun - A combination of several varieties of salad greens, particularly baby lettuces; available in many supermarkets. Look for mesclun with crisp leaves and no sign of wilting. It may be refrigerated in a plastic bag for up to five days; wash and blot dry just before using. Mesclun mixes can vary, but commonly include: radicchio, arugula, sorrel, dandelion, oak leaf, mizuma and frisee. Its sometimes called "european blend."

ALTERNATIVE DRESSING:
3 tbs diet vinaigrette
1 tbs blackberry puree
or syrup or seedless jam
fresh lemon juice to taste
salt and pepper

NOTES : Musky chickpeas and crisp sweet apple make this salad interesting: the apples were diced the same size as the chickpeas. We enjoyed the freshness of the blackberry vinaigrette. We liked this a lot more than that supersweet raspberry dressing. The basil may seem odd, but it worked well as a sharp surprise. This combination salad was better than expected and we will do this again. Downside: the color shouts "Different!" It also said "Special."

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