Recipe: Chickpea Waldorf Salad

updated May 2, 2019
Chickpea Waldorf Salad
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Andrea Bemis)

This simple chickpea Waldorf salad takes a lighter approach with flavors that take you from the warmer weather into fall and winter. Food like this makes the transition a little easier, so double up on the apples and add a bit of heat from red pepper flakes to warm you up.

(Image credit: Andrea Bemis)

A traditional Waldorf salad is generally made with fresh apples, celery, and walnuts, and dressed with mayonnaise. I’ve seen a lot of versions that add chicken for a more complete meal. For a lighter, meat-free upgrade that can still pass for lunch, I swapped plain yogurt for the mayo and added some chickpeas for protein. There is a wonderful balance of sweet and savory with the perfect amount of crunch in every bite!

(Image credit: Andrea Bemis)

Chickpea Waldorf Salad

Serves 4

Nutritional Info


  • 1/2 cup

    plain full-fat yogurt

  • 2 tablespoons

    apple cider vinegar

  • 1 teaspoon

    Dijon mustard

  • 1 teaspoon


  • 1/2 teaspoon

    fine sea salt

  • 1/2 teaspoon

    crushed red pepper flakes

  • 1/4 teaspoon

    freshly ground black pepper

  • 1

    (14-ounce) can chickpeas, drained and rinsed

  • 2

    ribs celery, finely chopped

  • 1

    medium apple, chopped into 1/4-inch chunks

  • 1 cup

    red grapes

  • 1/2 cup

    diced red onion

  • 1/4 cup

    chopped parsley

  • 1/2 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, apple, grapes, onion, 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.

  3. Serve salad over fresh spinach.

Recipe Notes

Originally posted June 2015.