This Vegan Waldorf Salad is one of our most requested recipes in the Planted Table kitchen. It's a serious crowd pleaser (and kids love it too). This dish always comes with us camping or on picnics. It's great to dip crackers in, make sandwiches or just eat by itself. Our kids love this Vegan Waldorf so much they ask for it in their lunch almost every day. Bonus, its packed with clean, plant-based protein, veggies and fruits. Plus, omega-filled walnuts. It's a win-win for everyone. Wait till you serve this at your next gathering, you won't believe how people flock to this vegan dish.
This Vegan Waldorf recipe gives the classic dish a fall spin with roasted butternut squash, apples and pear. If you make this in the summer we suggest adding grapes, figs and cucumber. Have fun adding your favorite fruits and veggies to make it your own. The main ingredient is chickpeas. We recommend buying your chickpeas in bulk. They are much cheaper than the canned version and we think they taste better too. Don't be intimidated by dried beans, they are super easy (as long as you have a crock pot). Step 1: Soak beans overnight. Step 2: Turn crock pot on low setting to cook all day. Step 3: Once crock pot turns off, pour chickpeas in strainer, run cold water over them and let cool. Then store in fridge and they will last for around 7 days. We make these every week and add them to loads of dishes as they are packed with protein and kids love them.
Enjoy your Waldorf in a pita, lettuce cup, as sandwich filling or with crackers. Perfect for picnics, potlucks, as an appetizers or on the go. This Vegan version of a Waldorf salad is better than any classic recipe (which usually features lots of mayo and chicken). We hope you agree. There is no doubt, eating more plants means making healthier choices and this dish is a great way to do that.
Servings4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Chef Lauren's Tips
Avoid canned chick peas if you can. Bring a reusable cloth bag to the bulk section of your local grocery store and purchase dried chick peas. Soak them overnight and cook in crock pot or slow cooker. Quick, easy and no waste.
2cupscooked drained garbanzo beanscanned or dried beans work well.
½cupcelery, small dicedDice small and bite size
¼cupminced red onion
¼cuproasted butternut squash, small diced
¼cupsmall diced apple
¼cuppear soaked in lemon juicesmall, diced and bite size.
¼cuptoasted chopped walnuts
½cupplant-based, unsweetened yogurtI like cashew yogurt from forager