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Turn a “ladies who lunch” side dish into a high-protein, low-carb lunch! This Vegan Waldorf Salad recipe has a sweet & tangy vegan lemon poppyseed dressing.
Back in the day, Waldorf salad was apples, grapes and celery coated in… well… just mayonnaise. But it’s 2019, and I’m really not down with a mouthful of plain mayonnaise. Also, fruit will only keep me full for about 30 minutes. 🙄
But who doesn’t love the crunchy flavors of apple, walnuts & other goodies?! Today you’re gonna make a 10 minute, vegan Waldorf salad with added protein. It’s perfect to pack for work, bring to a potluck, eat in lettuce wraps, or y’know… straight out the Tupperware, standing in front of the fridge in your pajamas at 11pm.
Just sayin’. Totally hypothetical.
Let’s Make Chickpea Waldorf Salad!
This is ridiculously easy and only takes about 10 minutes, start to finish. You’re gonna spend more time opening the can of chickpeas and chopping produce than anything else. So, get started chopping, buddy!
Then, stir all of the dressing ingredients together. Then mix the dressing and salad. Done.
I gotta say: the beauty of this simple salad is the dressing. I can’t imagine eating this salad and just tasting plain mayonnaise all over the crisp apples and jewel-like red grapes.
Since citrus brings out the flavor of other fruits, I thought a sweet & tangy dressing… like lemon poppyseed… would be a perfect match. Yep, totally works.
If you’re in a pinch & are ok with egg yolk, there are bottled lemon poppyseed dressings.
But if you wanna make your own dressing and skip the store, read on!
This vegan lemon poppyseed dressing uses non-dairy yogurt as the base. It’s the perfect vegan creamy dressing… even my steak-loving husband said it was really yummy.
I used Kite Hill’s plain yogurt. Then, you stir in lemon juice, agave syrup (or maple syrup), poppyseeds, dijon mustard and salt.
Do a lil’ taste test before adding it to the salad and adjust the seasonings as desired.
Bonus: the lemon juice helps keep the fruit from browning in the fridge!
For a different spin on the dish, check out Caitlin’s Vegan Kale Waldorf Salad over at From My Bowl. She added lentils and a creamy cashew dressing. It looks deeeelish!
Hungry for more?Print
Turn a “ladies who lunch” side dish into a high-protein, low-carb lunch! This Chickpea Waldorf Salad recipe has a sweet & tangy vegan lemon poppyseed dressing.
- 14oz can chickpeas, drained & rinsed
- 1 apple, chopped
- 2 cups grapes, halved
- 2 stalks of celery, chopped
- 1/3 cup walnuts, chopped
- 1 teaspoon fresh tarragon, finely minced
Vegan Lemon Poppyseed Dressing
- 5oz non-dairy plain yogurt (I used “Kite Hill” almond milk)
- 3 tablespoons agave
- 2 tablespoon lemon juice
- 1 tablespoon poppy seeds
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- Stir all dressing ingredients together until smooth.
- Combine all chopped salad ingredients in a bowl.
- Add dressing, and toss gently to coat.
Chickpea Waldorf salad is delicious served immediately. But it also keeps in the refrigerator well, when sealed in an airtight container.
- Category: Salad
- Cuisine: American
Keywords: Waldorf salad, vegan Waldorf salad, Chickpea Waldorf salad