Waldorf Salad
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Chickpea Waldorf Salad

A classic salad with added chickpeas for some extra nutrition! 
Course Salad
Keyword apples, salad, vegan, waldorf, walnuts
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

Salad

  • 2 large apples, hearts removed
  • 3 tbsp lemon juice
  • 1,5 dl mayo
  • 1 small onion
  • 1 garlic glove, finely chopped
  • 5 stalks of celery, thin slices
  • a handful of parsley, chopped
  • 1/2 head of iceberg lettuce, chopped
  • 200 grams canned cooked chickpeas
  • 1 tsp corn starch
  • 1 tsp garlic powder
  • crushed walnuts to top
  • salt & pepper

Mayo

  • 2 tsp aquafaba (drained liquid from the chickpeas)
  • 1/2 tsp vinegar/lemon juice
  • 1/2 tsp dijon mustard
  • 150 ml sunflower oil
  • salt & pepper to taste

Instructions

Mayo

  • Add all the ingredients in to a container and place an immersion blender stick in the bottom. Pulse a couple of times until the mayo starts to emulsify, then move the stick up and down to mix in the remaining oil.

Salad

  • Cut the apples into cubes. Add to a larger bowl and toss with lemon juice. Add in the mayo as well and mix together. Set aside.
  • Add the celery, onion, garlic, parsley, along with the lettuce to the bowl and toss until covered with mayo sauce. 
  • In smaller bowl, toss the drained chickpeas with the corn starch, garlic and a pinch of salt until evenly coated. In a smaller pan cook the chickpeas on medium heat until crispy brown. Add it into the salad and toss again.
  • Serve the salad in a bowl and top with crushed walnuts.