Food, Recipes

Vegan Waldorf Chickpea Salad

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Vegan Waldorf Chickpea Salad | Peaceful Dumpling

“Breakfast is the most important meal of the day” as the saying goes.  However, I think that lunch doesn’t get enough credit.  It is lunch that gives us the fuel to make it through our busy days.  Lunch is also a meal that many people skip, choosing instead to work at their desk through their lunch hour.

The other day, I knew I had a packed schedule so I wanted to prepare something ahead of time to take with me on the go.  I wanted to take the flavors of a traditional Waldorf salad and veganize it.  This salad is so simple to make and very delicious!  What’s even better is that it provides you with protein and healthy fats.

Next time you are looking for something to take to work, try this salad.  This can be eaten in a pita, with crackers or over a bed of greens.

Waldorf Chickpea Salad

1 can garbanzo beans, rinsed and drained
1/2 cup apple, chopped
1/2 cup celery, chopped
1/3 cup walnuts, chopped
1/3 cup raisins
1/3 cup veganaise
1 lemon, juiced
drizzle of liquid sweetener of your choice
pinch sea salt

1. Add all ingredients together and mix well

2. Serve with crackers or wrapped in a lettuce leaf. Enjoy!!

 

Also by Kathryn: Gluten Free Vegan Gnocchi with Pistachio Pumpkin Pesto

3 Summer Salad Variations

Also see: Raw Vegan Collard Rolls with Moroccan Nut Pate

Yucca Fries with Chimichurri Dip

 

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Photo: Kathryn Farrugia

Kathryn Farrugia

Kathryn Farrugia

Blogger at ZeNutrition
Kathryn is a vegan cook and nutrition consultant based in Los Angeles. She uses yoga in the park, runs by the beach and hikes through the mountains to connect and inspire creativity that she brings to her dishes. She is determined to make the world a healthier and happier place one meal at a time. Read more at ZENutrition or follow her on Twitter and Instagram.
Kathryn Farrugia

@zenutrition

Promoting health through a #plantbased diet, active lifestyle, and positive thinking
This week I had the chance to fly through the air in a new workout, bungee fit. I am always down… $matches[1] - 1 year ago
  • Lee Kaplan

    My variation, if I may:
    I smush a can of drained chickpeas, add diced apple, pecans (crushed a little by hand), vegan mayo (I love Hampton Creek), salt/pepper and, if in the mood, curry powder to taste. It’s like chicken or tuna salad, only better. Eat with crackers, on a hearty bread, or in a pita or wrap.

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