Salads · 20 min
Chickpea Waldorf Salad with Apples, Celery, Grapes & Walnuts
- 20 min
- 2–6 servings
- 493 kcal / serving
Creamy chickpeas with crisp apples, grapes, walnuts, and celery rest on a bed of spinach, lightly dressed with yogurt and vinegar for a quick weeknight salad yet substantial enough as a main. The textures and tangy-sweet balance make it easy to pull together.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 2 stickscelery
- 1Gala apple
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½ cupplain Greek yogurt
- ¼ lbred grapes
- ½ cupwalnuts
- Gala apples
From the pantry: apple cider vinegar, black pepper, Dijon mustard, honey, salt
Cookware
can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 2 stickscelery
- 1Gala apple
- ¼ lbred grapes
- Gala apples
Dairy, eggs & chilled
- ½ cupplain Greek yogurt
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½ cupwalnuts
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| celery | 2 sticks | 4 sticks | 6 sticks |
| Gala apple | 1 | ||
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| red grapes | ¼ lb | ½ lb | ¾ lb |
| walnuts | ½ cup | 1 cup | 1 ½ cups |
| Gala apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash the produce and dry it well; set aside if pre-washed.
- Rinse and drain the chickpeas, then let them drain further in the colander.
- In a large salad bowl, whisk together the yogurt, apple cider vinegar, Dijon, honey, salt, and pepper until smooth.
- Core the Gala apples, cut each into 1/2-inch dice, and add to the dressing bowl.
- Trim the celery ends, then dice the stalks into 1/2-inch pieces and add to the bowl.
- Halve or quarter the grapes depending on their size, and mix them in.
- Roughly chop the walnuts and add them to the bowl.
- Add the chickpeas to the bowl and toss everything until the dressing coats the ingredients well.
- Spread the spinach on plates and top with the chickpea mixture; serve right away.
Two tips
- Make ahead: dress and prep the chopped produce up to 1 day in advance, refrigerate, then toss with the chickpeas just before serving.
- Serving idea: serve the salad over a bed of spinach or as a standalone bowl for a light lunch.
Nutrition per serving
- Calories
- 493 kcal
- Protein
- 21 g
- Carbs
- 63 g
- Fat
- 21 g
- Fiber
- 14 g
- Sodium
- 355 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Grilled Peach, Strawberry & Arugula Salad with Pistachios & Goat Cheese30 min · 2–6 servings
Broccoli, Bell Pepper & Chickpea Salad with Feta & Zesty Lemon Dressing30 min · 2–6 servings
Arugula & Chickpea Salad with Cucumber, Avocado & Parmesan30 min · 2–6 servings
Apple Quinoa Salad with Celery, Almonds & Dried Cranberries30 min · 2–6 servingsPLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.