What makes this salad special is the light creamy versatile dressing that can be used in other mayo-based dishes such as a potato salad, coleslaw or macaroni salad. I typically would never eat these heavy dishes, but with this healthy dressing, I would gladly! The dressing is loaded with probiotics, which promotes good digestion and immunity. I want to also give credit to Lidey Heuck, a recipe developer at the New York Times, who I adapted this recipe from to make it dairy-free friendly.
Chickpeas are a healthy and easy swap for chicken in soups and salads. Not only are they loaded with fiber and protein, they are simply a pantry-friendly easy swap that make a lighter meal. Moreover, this dish travels and stores well. Double the recipe if you’d like to snack on it all week or share it at your next picnic. To challenge taking your cooking to the next level, I highly encourage you to take your time to cook your beans. The fresh texture and taste could never be replicated in a stored can.
The following recipe has suggestions of brands I specifically tested and love, but please adapt to your preferences and what’s in your kitchen to make swaps as needed.
Creamy Coconut Yogurt Dressing
- 1 container of Culina Plain & Simple coconut greek yogurt (5 oz.)
- 2 Tbs. Sir Kensington’s avocado oil mayo
- Juice of 1 medium size lemon to taste
- 1 tsp. of dijon mustard
- 1 tsp. of kosher salt
- A few grinds of black pepper
- A handful of roughly chopped soft herbs (i.e. parsley, tarragon or chives)
Waldorf Salad
- 2-3 cups of cans of chickpeas link on how to cook beans
- 1 medium size apple
- 1 cup of grapes
- ½ spring red onion chopped
- 3-4 stalks of sliced celery
- 1 cup of sprouted walnuts
Directions: In a small bowl, mix dressing ingredients. In a medium size bowl mix salad ingredients, Mix dressing into salad. Law over a bed of lettuce and add toasted walnuts on top and enjoy!