There is no denying it — fall is in the air and this simple chickpea Waldorf salad is a great way to kickstart the new season. I for one am a little sad that summer is coming to a close, but food like this makes the transition a little easier!
A traditional Waldorf salad is generally made with fresh apples, celery, and walnuts, dressed with mayonnaise. I've seen a lot of versions that add chicken for a more complete meal. For a lighter, meat-free upgrade that can still pass for lunch, I swapped plain yogurt for the mayo and added some chickpeas for protein. There is a wonderful balance of sweet and savory with the perfect amount of crunch in every bite!
If you're having trouble saying goodbye to summer I think this salad will make the transition a little easier on you. Grab a fork, pour a glass of your favorite wine and head into this new season with your heads held high and your bellies full. Cheers!
Chickpea Waldorf Salad
Serves 4
1/2 cup plain full-fat yogurt
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon fine sea salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can chickpeas, drained and rinsed
2 ribs celery, finely chopped
1 medium-sized apple, chopped into 1/4 inch chunks
1 cup red grapes
1/2 cup diced red onion
1/4 cup chopped parsley
1/2 cup walnuts, roughly chopped
4 cups fresh spinach
Prepare the yogurt dressing by combining the yogurt, apple cider vinegar, mustard, honey, salt, crushed red pepper flakes and pepper in a bowl. Whisk until well combines.
Combine chickpeas, celery, apple, grapes, onion, parsley and walnuts in a large bowl. Stir in the dressing and toss until evenly coated. Refrigerate for about 30 minutes before serving, or up to 5 days.
Serve salad over fresh spinach.
(Image credits: Andrea Bemis)
via Recipe | The Kitchn http://ift.tt/1rG1ZYA
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