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Chickpea Waldorf Salad

waldorf-salad

Chickpea Waldorf Salad

September 16, 2016

This is a delicious salad for fall with the addition of a fresh apple. A traditional waldorf salad typically uses mayonnaise as the dressing, and since I am not a big fan of mayonnaise, this recipe appealed to me. The yogurt combined with the apple cider vinegar and Dijon mustard gave it a wonderful flavor, and the addition of the small amount of honey balanced the tart flavor that plain yogurt and vinegar alone can have.

The chickpeas can be added for a lighter, meat-free meal. The salad is colorful and full of flavor; perfect for a luncheon or, with the addition of grilled chicken, this makes a yummy weeknight meal.

waldorf-salad

Directions

Dressing:

1Prepare the dressing by combining the yogurt, apple cider vinegar, mustard, honey, salt, crushed red pepper flakes, and pepper in a bowl. Whisk until well-combined.

waldorf-salad-dressing

Salad:

1Combine chickpeas, celery, apple, grapes, onion, 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. * I chose to just top the salad with the dressing instead of mixing it all together.

waldorf-salad

2Serve salad over fresh spinach or your a combination of mixed greens.

waldorf-salad

Ingredients

For the dressing:

1/2 cup plain full-fat yogurt

2 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp honey

1/2 tsp sea salt

1/2 tsp crushed red pepper flakes

1/4 tsp black pepper

For the salad:

1 14 oz can chickpeas, rinsed and drained

2 ribs celery, finely chopped

1 medium apple, chopped into smalll chunks

1 cup red grapes, cut in half

1/2 cup diced red onion

1/4 cup chopped parsley

1/2 cup walnuts, chopped

4 cup fresh spinach

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