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.
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.
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.
2Serve salad over fresh spinach or your a combination of mixed greens.
For the dressing:
For the salad: