Vegan Chickpea Waldorf Salad

Bowl of chickpea Waldorf salad with a purple napkin alongside it.

Creamy, crunchy, tangy, and sweet, this vegan chickpea Waldorf salad is made with apples, grapes, celery, and walnuts tossed in a simple vegan yogurt dressing. Enjoy it on a bed of greens or on its own.

Prep Time15

Total Time15

Course: Main Course, Salad

Cuisine: American

Special diet: gluten-free, oil-free, soy-free option, vegan

Servings:

Calories: 296kcal

Author: Amy Katz

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)

US Customary - Metric

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

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition