Easy chickpea based salad with apple, grapes, nuts, herbs, and a creamy almond milk yogurt and kombucha dressing. Serve by itself or on a bed of greens!
Well, hello, November, where the heck did you come from?
You know the boy that called wolf?
Well, lately, I’ve been feeling like that girl that called “busy”.
I’m too busy for this, too busy for that, too busy to tell you I’m busy.
It’s become a sort of boring refrain, an overused metaphor, a worn out sweatshirt.
Are you busy, too?
Luckily, we all have time to start the month by making today’s recipe.
This Chickpea Waldorf Salad with Creamy Kombucha Dressing has a tons of fun texture and taste with a super low prep time.
To be honest, I’m not entirely sure that I’ve ever had a Chicken Waldorf Salad, the OG version of today’s post.
So I might have taken some plant-based liberties here but I know you’re going to approve!
Is it a fall recipe? Can we say it is? Help me out.
It is now.
Hearty chickpeas, sweet apples, creamy walnuts, crisp celery, and juicy grape halves dressed with an oil-free herbed almond milk yogurt based sauce.
All you need is some fresh fall harvest and a jar of your favorite MTO Kombucha.
Ah, kombucha.
Have you tried this trendy fermented black tea yet?
Fondly referred to here at F&V as “booch” (noun), re: pet name for kombucha, or “boochin'” (verb), re: the act of drinking booch.
Life is good when you’re boochin’, buds.
I started drinking it as a source of probiotics and B vitamins, but I keep drinking it because it makes me feel kind of amazing.
When I finally got Dan hooked I knew I was onto something.
Now it’s your turn.
Recently, I was invited to visit MTO Kombucha to check out their brewery and taproom.
They also makes made-to-order kombucha delivered locally to customers in Northern Virginia, DC, and Maryland on a regular schedule.
If you’re like me, the idea of kombucha delivered to the comfort of my home makes me feel like we truly are living in the future.
And the future is bubbly, buds!
The coolest part was watching my new pal, Ruddy, the mixologist, create new kombucha mixtures in front of my by mixing together careful proportions of the bubbling brew in a small sample cups.
I was impressed with MTO Kombucha because their kombucha is pure, with zero artificial ingredients, and no added sugar.
They source the best organic black tea from four regions around the world—Sri Lanka, India, China, and Malaysia.
Their brews taste fantastic on its own or in recipes!
Recipes like this Chickpea Waldorf Salad with Creamy Kombucha Dressing.
If you’re thinking…kombucha….in salad dressing…*gag*.
Hear me out.
The idea is simple but amazing– substitute kombucha in where you might use vinegar in a recipe.
The acidity of the kombucha works like vinegar to thin things out while adding a little sweet and sour, and a lot of powerful probiotics.
I used the Lemon-Rosemary flavor to make this salad dressing to mimic the lemon and herb flavors of the salad, but any flavor will work!
If you want none of that mixology and just want to drink your booch on the side, I recommend subbing red wine vinegar in its place.
This Chickpea Waldorf Salad with Creamy Kombucha Dressing is perfect for a hearty fall lunch, snack, or anytime meal.
Toss it together on the spot or make it in advance for meal prepped eats.
I recommend storing the creamy kombucha dressing and chickpea waldorf salad separately and assembling right before serving so things don’t get sad and soggy.
Serve over greens, stuffed in a collard wrap, smashed into a sandwich, as dip for crackers, or as a meal all on its own.
I highly recommend enjoying the rest of your kombucha with the salad.
Cheers!
If you make these Chickpea Waldorf Salad with Creamy Kombucha Dressing, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more chickpea salad inspiration, check out my Green Chickpea Salad Collard Wraps and Curried Cranberry Apple Pecan Chickpea Salad Cups.
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Chickpea Waldorf Salad with Creamy Kombucha Dressing
- Total Time: 20 mins
- Yield: 3-4 servings
- Diet: Vegan
Description
Easy chickpea based salad with apple, grapes, nuts, herbs, and a creamy almond milk yogurt and kombucha dressing. Serve by itself or on a bed of greens!
Ingredients
Chickpea WaldorfSalad
- 1 15-oz. can chickpeas, drained and rinsed
- 1⁄2 cup red grapes, rinsed and halved
- 1 apple, cored and chopped
- 1 stalk of celery, chopped
- 1–2 sprigs of thyme, chopped
- 1⁄4 cup parsley, chopped
- 1⁄2 cup walnuts, chopped
Creamy Kombucha Dressing
- 1⁄2 cup plain almond yogurt
- 1 – 2 TBSP MTO Lemon-Rosemary Kombucha (or sub favorite kombucha flavor or red wine vinegar)
- 1 tsp maple syrup, optional
- 1 lemon, squeezed
Instructions
- In a large bowl, combine the chickpeas, apple, celery, grapes, and walnuts.
- In a separate bowl, combine the almond yogurt, kombucha, lemon juice, parsley, thyme, and optional maple syrup.
- Mix all of the ingredients together and pour over the bean mixture. Toss all of the ingredients together until they’re well-coated.
- Serve the salad by itself or on a bed of your favorite greens with the rest of the kombucha! Store any leftover salad in an airtight container the refrigerator for 2-3 days.
Notes
Recipe adapted from Tone It Up
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Lunch, Salad, Entree
- Method: Hand-Mix
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free, Refined Sugar-Free
This post is brought to you by MTO Kombucha, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
thanks for the information
★★★★★
hope you enjoy!!!