Project Description

Chickpea Waldorf Salad

A variation on a classic



  • 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 kiwi, strawberries or red grapes

  • ¼ cup chopped parsley

  • ¾ cup walnuts, roughly chopped

  • 4 cups fresh 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, kiwi, 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.