Description
Easy chickpea salad with apple, grapes, nuts, herbs, and a creamy almond milk yogurt and kombucha dressing. Serve by itself or on 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