Make the lemon vinaigrette: In a small bowl, whisk together the lemon juice, honey, mustard, garlic, salt, and several grinds of pepper. Drizzle in the olive oil while whisking and continue whisking until the dressing is emulsified. Alternatively, combine the dressing ingredients in a jar with a tight-fitting lid and shake to combine.

In a large bowl, combine the celery, red onion, chickpeas, dates, apple, and salt. Add half the dressing and toss to coat. Chill in the refrigerator for 20 minutes.

Remove from the fridge and toss again. Top with the almonds, Parmesan, and parsley. Season to taste, adding more dressing as desired, and serve.