What's creamy and crunchy, tangy and sweet, with a heavy dose of nostalgia mixed in? This chickpea Waldorf salad, featuring apples, celery, grapes, and walnuts, is tossed with a vegan yogurt dressing.
Like my curried chickpea salad with grapes, this is another fruity salad that eats like a meal, whether served on a bed of greens or enjoyed on its own.
Since classic Waldorf dressing is usually made with mayonnaise, I went in a slightly different direction here. Inspired by reader Rene's yogurt dressing idea for my broccoli grape salad, I mixed vegan yogurt with apple cider vinegar, Dijon mustard, pure maple syrup, salt, and pepper.
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This is so cool to have inspired a recipe, so I had to make this! It's delicious, and my perfect lunch, with fruits, veggies, fiber and protein all in one bowl. For the salad, I added more celery, swapped the walnuts for pecans, used almost ½ cup of snipped chives instead of parsley, and added ½ cup unsweetened dried cranberries. For the dressing, I used my lemon yogurt, which is stevia-sweetened, so I didn't need the maple syrup, used lemon juice instead of ACV, regular yellow mustard, and no salt or pepper. I don't usually add mustard to my dressing, but YOU inspired me to try it, and I love it! It just adds a subtle tang that enhances all the other flavors. I will definitely be making this again, probably as soon as this runs out, since it uses ingredients I pretty much always have on hand. Thank you for this, and all the other wonderful recipes.
- Rene
Ingredients
Vegan yogurt: Use plain, unsweetened vegan yogurt here. I used Cocojune Greek-style for its thick, creamy texture, but Forager is another good option.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make chickpea Waldorf salad
- Whisk together the vegan yogurt, apple cider vinegar, Dijon mustard, pure maple syrup, salt, and pepper to make the dressing.
- Add the chickpeas, chopped apples, halved grapes, diced celery, chopped walnuts, and dressing to a large mixing bowl.
- Toss until everything is well coated.
- Taste and adjust the seasonings as needed. Garnish with chopped parsley, if using, and serve right away or refrigerate for later.
If you enjoy fruity chickpea salads like this one, try my mango chickpea salad next for a fresh, summery option.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Chickpea Waldorf Salad
Ingredients
For the dressing:
- ½ cup plain unsweetened dairy-free yogurt
- 2 Tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- salt and pepper, to taste
For the salad:
- 1-15 ounce can chickpeas, rinsed and drained (1½ cups)
- 2 green apples, (I used Granny Smith)
- 1 cup red grapes, halved or quartered
- ½ cup celery, diced
- ½ cup walnuts, roughly chopped
- fresh parsley, chopped (optional)
Instructions
- Whisk together the dressing ingredients in a small bowl or glass measuring cup.½ cup plain unsweetened dairy-free yogurt, 2 Tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon pure maple syrup, salt and pepper
- Add the chickpeas, apples, grapes, celery, walnuts, and dressing to a large mixing bowl.1-15 ounce can chickpeas, 2 green apples, 1 cup red grapes, ½ cup celery, ½ cup walnuts
- Toss until everything is well coated.
- Taste and adjust the seasonings as needed. Garnish with chopped parsley, if using, and serve right away or refrigerate for later.fresh parsley
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Notes
Nutrition
Nutritional information is an estimation.
Rene says
This is so cool to have inspired a recipe, so I had to make this! It's delicious, and my perfect lunch, with fruits, veggies, fiber and protein all in one bowl. For the salad, I added more celery, swapped the walnuts for pecans, used almost 1/2 cup of snipped chives instead of parsley, and added 1/2 cup unsweetened dried cranberries. For the dressing, I used my lemon yogurt, which is stevia-sweetened, so I didn't need the maple syrup, used lemon juice instead of ACV, regular yellow mustard, and no salt or pepper. I don't usually add mustard to my dressing, but YOU inspired me to try it, and I love it! It just adds a subtle tang that enhances all the other flavors. I will definitely be making this again, probably as soon as this runs out, since it uses ingredients I pretty much always have on hand. Thank you for this, and all the other wonderful recipes.
Amy Katz says
I appreciate you, Rene! 🙂