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.