Chickpeas Waldorf

  • 1/2 cup plain full-fat yogurt

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1/2 teaspoon fine sea salt

  • 1/2 teaspoon crushed red pepper flakes

  • 1/4 teaspoon freshly ground black pepper

  • 1 (14-ounce) can chickpeas, drained and rinsed

  • 2 ribs celery, finely chopped

  • 1 medium apple, chopped into 1/4-inch chunks

  • 1 cup red grapes

  • 1/2 cup diced red onion

  • 1/4 cup chopped parsley

  • 1/2 cup walnuts, roughly chopped

  • 4 cups fresh spinach

 

  1. Prepare the yogurt dressing by combining the yogurt, apple cider vinegar, mustard, honey, salt, crushed red pepper flakes, and pepper in a bowl. Whisk until well-combined.

  2. Combine chickpeas, celery, apple, grapes, onion, parsley, and walnuts in a large bowl. Stir in the dressing and toss until evenly coated. Refrigerate for about 30 minutes before serving, or up to 5 days.

  3. Serve salad over fresh spinach.