Summer means watermelon, ice cream, and chickpea salads! And perhaps also sunburns if you’re like me…but let’s skip right on past that and dive into chickpea Waldorf salad deliciousness. Creamy, hearty chickpeas go so perfectly with the flavor combo of Waldorf salad, and this dish highlights fresh seasonal produce, too. What’s not to love, right?

Chickpea Waldorf Salad

Recipe by Legume LadyCourse: SaladsDifficulty: Easy

Servings

servings

Prep time

minutes

Chickpea Waldorf salad is a summery delight. Creamy, hearty chickpeas go so perfectly with the flavor combo of Waldorf salad, making it ideal for BBQs, picnics, or pretty much any time.

Ingredients

Salad
1.5-cups cooked chickpeas (cooked at home or from 1 15-oz.can), drained and rinsed
1 apple, chopped – I like tart apples in this salad, but your choice!
1 cup grapes, halved or quartered (depending on how large they were to start and what size you want them in the salad) – I like red but honestly if green were on sale would have gone with those
1/2 cup walnuts, chopped
1 cup sliced celery (~2 stalks)
2-4 Tbs minced red onion, to taste (optional)
Salad Dressing
2 Tbs Greek yogurt – I used full-fat, but follow your heart
2 Tbs mayonnaise
1 Tbs freshly squeezed lemon juice, or to taste
Salt and pepper, to taste

Directions

Get on your chop, slice, and dice and prep all the fruits, vegetables, and walnuts for the salad.
In a large bowl, mix together all the salad ingredients: chickpeas, apple, grapes, walnuts, celery, and red onion if using.
In a small bowl, thoroughly mix the salad dressing ingredients: yogurt and/or mayo, lemon juice, salt, and pepper.
Add the dressing to the salad ingredients and mix well. Taste for seasoning and adjust if necessary.
If you have time to let the chickpea Waldorf salad sit in the refrigerator for a few hours so the flavors can play together and blend, great. If not, don’t sweat it. Serve up and enjoy!

Notes

This is a flexible recipe, so modify the amounts of fruits and vegetables to suit your taste.
I like the 50-50 mix of Greek yogurt and mayo because it seems to keep this chickpea Waldorf salad a bit lighter while adding the satisfying tang of mayo. But you could of course stick to 1/4-cup of just 1 (although of course there will be a slight flavor difference).
This is probably my personal bias for (very) tart flavors speaking, but if you love lemon, feel free to add more than 1 Tbs!

I hope you are enjoying your summer and can share this with friends and/or family at your next picnic, BBQ, dinner, social gathering…or there is always the option to eat the whole thing yourself. Absolutely no judgment from me. “Bean” there, done that!