Preheat oven to 350°.
Melt sugar and butter in a small skillet over low heat. Remove from heat; stir in walnuts, apple juice, and pepper. Spread walnut mixture evenly onto a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes. Immediately scrape walnut mixture onto a sheet of foil coated with cooking spray, spreading walnut mixture evenly; let cool completely. Break mixture into pieces. Set aside.
Combine yogurt and next 5 ingredients in a small bowl.
Combine lettuce and 1/2 cup yogurt dressing, tossing to coat. Combine chickpeas, onion, and remaining dressing; toss well.
Divide romaine mixture evenly among four plates; top evenly with chickpea and walnut mixtures. Place apple wedges around edge of each salad.
Oxmoor House Healthy Eating Collection
