This is my vegan take on the classic Waldorf salad! This satisfying evergreen dish truly has it all. It’s crunchy, creamy and refreshing and has a nice protein boost thanks to the nutritious chickpeas. Best of all, you just need to toss all the ingredients together, making it a super quick and healthy lunch option.   Reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing Co. 2021. Photo credit: Andrea Soranidis

Crispy Chickpea Waldorf Salad [Vegan]

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  • 1/2 cup (120 ml) vegan mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon maple syrup
  • 2 large Honeycrisp or Fuji apples, cored and cubed
  • 3 celery stalks, cubed
  • 1 (15.5-oz [440-g]) can chickpeas, rinsed and drained
  • 1/2 cup (80 g) red grapes, halved
  • 1/2 cup (60 g) walnuts, chopped
  • 1/4 cup (30 g) pecans, chopped
  • Sea salt and freshly cracked black pepper, to taste


  1. In a small bowl, whisk together the mayonnaise, lemon juice and maple syrup until all the ingredients are combined.
  2. In a large bowl, add in the apples, celery, chickpeas, grapes, walnuts and pecans. Pour the prepared dressing all over the salad, then toss everything together, season with 1/4 teaspoon (or to taste) of sea salt, and add freshly cracked black pepper to taste and serve.


Feel free to play with different beans! For this salad, I find that chickpeas and black-eyed peas are my favorite options in terms of flavor and texture.


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