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Chickpea Waldorf Salad with Apples, Celery, Grapes & Walnuts.

  • 1 (5 oz) pkg
    baby spinach
  • 4 sticks
    celery
  • 2
    Gala apples
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 1 cup
    plain Greek yogurt
  • ½ lb
    red grapes
  • 1 cup
    walnuts
  •  
    apple cider vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    honey
  •  
    salt
  • 1
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    1 (5 oz) pkg baby spinach
    2 Gala apples
    4 sticks celery
    ½ lb red grapes
  • 2
    Drain and rinse the chickpeas, then set aside to drain further.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 3
    In a large salad bowl, combine and whisk together yogurt, apple cider vinegar, Dijon, honey, salt, and pepper.
    1 cup plain Greek yogurt
    2 tbsp apple cider vinegar
    2 tsp Dijon mustard
    2 tsp honey
    1 tsp salt
    ½ tsp black pepper
  • 4
    Quarter the apples lengthwise, then cut out the core and stem from each section; medium dice the apples (cut into ½-inch cubes) and add to the salad bowl.
  • 5
    Trim off and discard the ends of the celery; medium dice the celery (cut into ½-inch cubes) and add to the salad bowl.
  • 6
    Halve or quarter the grapes (depending on the size) and add to the salad bowl.
  • 7
    Roughly chop the walnuts and add to the salad bowl.
    1 cup walnuts
  • 8
    Add the chickpeas to the salad bowl; toss the salad until thoroughly coated with the dressing.
  • 9
    To serve, divide the spinach between plates and top with the salad. Enjoy!