Meals-On-The-Go: Waldorf Salad with Chickpeas
Looking for the perfect on-the-go, plant-powered lunch?? I’m such a fan of Mason Jar Meals. They can be prepared the night before or the morning of and are so great for roadside picnics on long car journeys, noshing at your desk, plane travel, in between appointments when time is limited or just planning meals a few days in advance. Keep ‘em in the fridge, throw ‘em into an insulated cool bag and enjoy a healthy and satisfying meal when time allows a little break.
Waldorf Salad with Chickpeas
1/4 Avocado (peeled and diced)
1 tbsp Apple Cider Vinegar
1 1/2 tsps Dijon Mustard
1 1/2 tsps Extra Virgin Olive Oil (optional)
1 1/2 tsps Water
1 cup Chickpeas (cooked and rinsed)
1 stalk Celery (chopped)
1/2 Apple (cored and diced)
1/2 cup Grapes (halved)
3 1/2 tbsps Red Onion (finely diced)
2 tbsps Parsley
3 1/2 tbsps Walnuts (chopped)
2 cups Baby Spinach
Salt & Pepper to taste
- Prepare the dressing by combining the avocado, apple cider vinegar, mustard, olive oil (if using), salt, pepper, and water in a blender or food processor. Blend until smooth. Set aside.
- Combine chickpeas, celery, apple, grapes, onion, parsley and walnuts in a large bowl. Stir in the dressing and toss until evenly coated.
- Fill the bottom half of a mason jar with the chickpea salad and top with baby spinach. When ready to eat, pour into a large bowl, mix and enjoy!
Nut Free? Use sunflower seeds instead.
Not a fan of Chickpeas? Try it with white beans.
No Arugula? Use baby spinach, kale or mixed greens instead.
Like it Spicy? Add cajun spice or hot sauce to the tahini dressing!
*** This recipe is part of a collection of Plant-based On-The-Go Mason Jar Meals.
If you’d like the whole collection in an easy to print/view 6 page pdf? Download it here! ***