Ingredients
1/2
2 Tbsp
1 Tbsp
1 Tbsp
1/2 tsp
1/2 tsp
1 Tbsp
2 cups
2 stalks
1
1 cup
1/2 cup
1/4 cup
1/2 cup
4 cups
15 min / 4 Servings
A protein-packed dinner summer salad!
Preparation
Chickpea Waldorf Salad
1. Prepare your dressing by combining your avocado, apple cider vinegar, mustard, olive oil, salt, pepper and water. in a blender or food processor. Blend until smooth.
2. Combine chickpeas, celery, apple, grapes, onion, parsley and walnuts in a large bowl.
3. Stir in the dressing and toss until evenly coated. Serve over baby spinach. Enjoy!
NOTES:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups served over baby spinach.
On the Go
Turn it into a mason jar salad by layering the spinach in the bottom of the jar and the waldorf mix on top.
Nut free
Use sunflower seeds instead of walnuts.
Avocado (peeled and diced)
Apple Cider Vinegar
Dijon Mustard
Extra Virgin Olive Oil
Sea Salt
Black Pepper
Water
Chickpeas (cooked, drained and rinsed)
Celery (chopped)
Apple (cored and diced)
Grapes (halved)
Red Onion (finely diced)
Parsley
Walnuts (chopped)
Baby Spinach