Crunchy Chickpea Waldorf Salad from The Vegan Bean Cookbook by Andrea Soranidis
This is my vegan take on the classic Waldorf salad! This satisfying evergreen dish truly has it all. It’s crunchy, creamy, and refreshing and has a nice protein boost thanks to the nutritious chickpeas. Best of all, you just need to toss all the ingredients together, making it a super quick and healthy lunch option.
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Ingredients
- ½ cup 120 ml vegan mayonnaise
- 1 tsp lemon juice
- 1 tsp maple syrup
- 2 large Honeycrisp or Fuji apples - cored and cubed
- 3 celery stalks - cubed
- 1 15.5-oz [440-g] can chickpeas, rinsed and drained
- ½ cup 80 g red grapes, halved
- ½ cup 60 g walnuts, chopped
- ¼ cup 30 g pecans, chopped
- Sea salt and freshly cracked black pepper - to taste
Instructions
- In a small bowl, whisk together the mayonnaise, lemon juice, and maple syrup until all the ingredients are combined.
- In a large bowl, add in the apples, celery, chickpeas, grapes, walnuts, and pecans. Pour the prepared dressing all over the salad, then toss everything together, season with ¼ teaspoon (or to taste) of sea salt, and add freshly cracked black pepper to taste and serve.
Notes
Cooking Tip: Feel free to play with different beans! For this salad, I find that chickpeas and black-eyed peas are my favorite options in terms of flavor and texture.
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