Chickpea Minty Waldorf Salad

This recipe came to life on a day I was fresh out of chicken and needed a protein—enter the glorious chickpea! These humble little legumes saved the day and ended up making the salad even better than expected. Chickpeas are not only super versatile, but they also pack in some serious nutrition. A 1-cup serving of cooked chickpeas offers around 14.5 grams of protein, along with a generous dose of fiber, iron, and folate. They’re a staple in many plant-based diets and can be used in everything from salads and soups to stews and curries.

While chickpeas aren’t a complete protein on their own (they’re missing a few essential amino acids), pairing them with foods like rice can round things out. They’re especially great for anyone looking to cut back on meat or explore more plant-based meals. Just a heads-up: for some, chickpeas can be a little tough on digestion, so it helps to soak them overnight and make sure they’re cooked well.

Bonus? All that fiber keeps you feeling full and supports gut health, too. Who knew pantry staples could do so much?

Chickpea Minty Waldorf Salad

Creamy, crunchy, and bursting with fresh flavor—this plant-based twist on a Waldorf-style salad is perfect for springtime lunches or picnic wraps. This Chickpea Minty Waldorf Salad is a refreshing mix of crisp apples, juicy grapes, crunchy walnuts, and creamy dairy-free yogurt with a hint of dijon mustard and honey. The mint gives it a light, herbal finish, and butter lettuce wraps make it a fun, hand-held way to enjoy. It’s satisfying, sweet-and-savory, and totally picnic-worthy!

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Ingredients

  

• 1 cup chickpeas cooked
• 1 cup red grapes diced
• 2 apples chopped
• 2 ribs celery chopped
• 1/4 cup red onion chopped
• 1/2 cup walnuts chopped
• 1 handful fresh mint leaves chopped
• 2 tbsp dijon mustard
• 1/4 cup honey or less, to taste
• 1-2 cups vanilla dairy-free yogurt depending on how creamy you want it
• 2 tbsp lemon juice about 1/2 a lemon
• salt and pepper to taste
• butter lettuce leaves for serving

Instructions

 

Prep your produce

• Dice the grapes, apples, celery, onion, mint, and walnuts.

Combine

• Add all the chopped ingredients to a large mixing bowl, along with the cooked chickpeas.

Make it creamy

• Add the yogurt, dijon mustard, honey, lemon juice, salt, and pepper. Mix until everything is well coated and creamy.

Serve

• Spoon the salad into butter lettuce leaves for a fresh wrap-style serving or enjoy it by the bowlful!

Notes

💡 Tip:
This salad gets even better after chilling in the fridge for 30 minutes, giving the flavors time to meld. Great for meal prep or spring brunches!