Chickpea Waldorf Salad

This Waldorf Salad variation features chickpeas and strawberries. This lovely luncheon salad makes a satisfying meal with good protein from chickpeas and walnuts, nutrient-rich greens and fresh fruit. Also works great with grapes, blueberries, or kiwi.



  • ½ cup mayonnaise (or Vegenaise)
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • ½ tsp. fine sea salt
  • ⅛ tsp. crushed red pepper flakes
  • ⅛ tsp. freshly ground black pepper


  • 1 (14-oz.) can chickpeas, drained and rinsed (or use cooked bulk chickpeas)
  • 2 ribs celery, finely chopped
  • 1 medium apple, chopped into small pieces
  • 1 cup strawberries
  • ¼ cup chopped parsley
  • ¾ cup walnuts, roughly chopped
  • 4 cups fresh salad greens or spinach


Prepare the dressing by combining mayonnaise, apple cider vinegar, mustard, honey, salt, crushed red pepper flakes, and pepper in a bowl. Whisk until well-combined. Combine chickpeas, celery, apple, strawberries, 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. Serve on a bed of salad greens or spinach.