Hey there,
Today’s all about the grape and we’ve got the perfect plant-powered dish to celebrate: a Chickpea Waldorf Salad that’s bursting with crisp apples, juicy grapes, crunchy walnuts and a creamy, oil-free tofu mayo. It’s refreshing, satisfying and totally picnic-worthy!
Recipe
Ingredients
For the Salad:
- 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup red or green grapes, halved
- 1 stalk celery, finely chopped
- 1 apple, chopped (Honeycrisp or Gala work great)
- ¼ cup raw walnuts, chopped
- Optional: chopped parsley or fresh dill for extra flavor
For the Tofu Mayo:
- ½ cup silken tofu
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp Dijon mustard
- ½ tsp maple syrup
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt & black pepper to taste
Instructions:
- Make the Mayo: Blend all mayo ingredients in a blender or food processor until smooth. Adjust seasoning to taste.
- Prepare the Salad: Slightly mash the chickpeas in a large bowl—just enough to break some up.
- Mix It Up: Add grapes, celery, apple and walnuts. Pour the tofu mayo over and stir to combine.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld.
This salad is perfectly sweet, a little tangy and filled with texture—thanks to those juicy grapes and crunchy nuts. It’s a celebration of plant-based goodness on a day made for grape appreciation!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
