Chickpea Waldorf Salad


Courtesy of The Kitchn

Swap chicken for chickpeas and mayonnaise for yogurt in this healthy, vegetarian-friendly take on a classic. New York apples, celery and walnuts lend a hearty crunch, while red onion, Dijon mustard and apple cider vinegar give this salad a flavorful depth. Serve over fresh spinach leaves for a one-two punch of vitamins and minerals.


    • ½ cup plain full-fat yogurt
    • 2 tbsp. apple cider vinegar
    • 1 tsp. Dijon mustard
    • 1 tsp. honey
    • ½ tsp. fine sea salt
    • ½ tsp. crushed red pepper flakes
    • ¼ tsp. freshly ground black pepper
    • 1 14-oz. can chickpeas, drained and rinsed
    • 2 ribs celery, fine chopped
    • 1 medium NY apple, chopped into 1/4-inch chunks
    • 1 cup red grapes
    • ½ cup red onion
    • ¼ cup chopped parsley
    • ½ cup walnuts, roughly chopped
    • 4 cups fresh spinach


    1. Prepare the yogurt dressing by combining the yogurt, apple cider vinegar, mustard, honey, salt, crushed red pepper flakes and pepper in a bowl. Whisk until well-combined.
    2. Combine chickpeas, celery, NY apple, grapes, onion, parsley and walnuts in a large bowl. Stir in the dressing and toss until evenly coated.
    3. Refrigerate for about 30 minutes before serving, or up to five days.
    4. Serve over fresh spinach.