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Vegan Waldorf Salad with Lemon Poppyseed Dressing

  • Author: Katie Allen
  • Prep Time: 10
  • Total Time: 10
  • Yield: 4 Servings 1x


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


  1. Stir all dressing ingredients together until smooth.
  2. Combine all chopped salad ingredients in a bowl.
  3. 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