Healthy Waldorf Salad

This lightened up version of a classic features a Greek yogurt dressing and added chickpeas. It's a crunchy, lightly sweetened, and satisfying vegetarian recipe that works as a main or side dish. Make it for meal prep or as part of a holiday spread!

Course Appetizer, Main Course, Salad, Side Dish

Cuisine American

Prep Time 25

Total Time 25

Servings 1.5-cup servings

Calories 305kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 apples of choice; cored and diced, about 2 cups
1 cup seedless grapes red or green; halved or quartered lengthwise
½ cup diced celery from about 2 ribs
15 ounce chickpeas drained and rinsed
½ cup walnuts roughly chopped
¾ cup plain Greek yogurt
2 teaspoons lemon juice from ½ small lemon
1 tablespoon honey
½ teaspoon vanilla extract
⅛ teaspoon salt more to taste

US Customary - Metric

Instructions

Prep the apples, grapes, and celery, and gather the other ingredients.
In a mixing bowl, stir together the Greek yogurt, lemon juice, honey, vanilla extract, and salt.
Add the apples, grapes, celery, chickpeas, and walnuts to the bowl. Stir until coated.
Cover and put in the fridge for at least a couple of hours to chill.
Enjoy chilled on its own, over a bed of lettuce, or on a roll or bread as a sandwich.
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Notes

Possible additions or substitutions: Pecans, dried cranberries, pomegranate arils, fresh herbs (parsley, mint, or dill), pulled chicken
This salad is easy to prep in advance, but I recommend making it no more than 24 hours before serving it for the first time to ensure that nothing gets soggy. Speaking from experience, the ingredients hold up very well and that's why leftovers are still good after a few days (see below) but it tastes best if made within 24 hours.
Store leftovers in an airtight container in the refrigerator for 2 to 3 days.

Nutrition