I don’t think I’ve ever had a real Waldorf salad. When I think Waldorf I think of Gossip Girl and Blaire and her eating Waldorf salads in the Waldorf Astoria Hotel in NYC. Which is where she would eat them of course. Which then reminds me of the movie Serendipity, which makes me want frozen hot chocolate. Now you know how my brain works, scary isn’t it?
I’ve had very few pregnancy cravings thus far but one of them has been apples. I can’t get enough. This weekend Michael had to make his first cravings grocery run for what else, 5 Fuji apples. It was all I could think of. So really, this recipe came about from my undying current love for all things apples. See, I was going to make my regular chickpea salad for lunch today (which I swear is a recipe on the blog but apparently not!) but then I spotted an apple. I thought adding apples to chickpea salad would be delicious, sort of like a Waldorf salad with chickpeas and this creation was born.
It’s a departure from the curry and turmeric I usually put in the tofu or chickpea salads. A little lighter, a little fresher and full of texture. I didn’t have any celery or walnuts to make this a classic Waldorf but I added some sliced almonds which worked really well. I would definitely recommend celery and will use it next time for sure. In addition, I added green onion and dill, neither of which seem to make the cut in traditional Waldorf salads but I was really pleased with the results.
I ate it over a bed of romaine with some chips on the side and it kept me full all afternoon. If you’re looking for a fast, easy and filling lunch, I can’t recommend this Waldorf Salad with chickpeas enough.
- 1 can chickpeas, rinsed and drained
- 1 apple, finely diced
- 2 tablespoons green onion, finely diced
- 2 tablespoons almonds, sliced
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 2 teaspoons apple cider vinegar
- 2 tablespoons vegan mayo
- ½ teaspoon garlic, minced
- Juice of ½ a lime
- ½ tablespoon dried dill
- 2 cups romaine lettuce
- Place all ingredients except lettuce in a food processor.
- Pulse until chickpeas are broken down and crumbly. Don't over process or you'll end up with hummus.
- Taste and add extra salt, lime juice or vinegar as needed.
- Place mixture over a bed of lettuce.
Enjoy and Exhale!