• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Pesky Vegan
  • About
    • My Story
    • FAQ
    • Blog
  • Recipes
    • Scottish
    • Mains
    • Sides
    • Soups
    • Pasta
    • Appetisers
    • Dips and Snacks
    • BBQ
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • About
  • All Recipes
  • Mains
  • Sides
  • Soups
  • Scottish Recipes
  • Pasta
  • Appetisers
  • Dips and Snacks
  • BBQ
  • Blog
  • Vegan FAQ
  • Contact
×

Home » Recipes » Vegan Waldorf Salad

Vegan Waldorf Salad

Jun 7, 2022 by The Pesky Vegan | Leave a Comment

52 shares
Jump to Recipe >
Vegan Waldorf Salad with Chickpeas Pin

Vegan Waldorf salad? Imagine Basil Fawlty's face when you tell him it's got to have walnuts and be vegan.

The good news is this recipe is drama-free – as well as happily dairy-free, meat-free, and gluten-free.

Vegan Waldorf Salad in Bowl

With a nice mix of textures and flavours from all those plant-based ingredients, it's a surprisingly filling salad that I would best describe as a sort of delicious, savoury granola (albeit with lettuce thrown in).

For more flavourful side dish ideas, check out these recipes for Mediterranean couscous salad, courgette and peanut salad, and vegan three-bean salad.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

Vegan Waldorf Salad with Serving Spoons

What is Waldorf salad?

Waldorf salad takes its name from the Waldorf-Astoria hotel in New York City, where it was created by Oscar Tschirky in 1896 for a charity ball.

Early versions comprised chopped apples, celery, walnuts, and grapes, dressed in mayonnaise, and served on a bed of lettuce. Variations then went on to add meat, dried fruit, and yoghurt in place of the mayonnaise.

Dairy-Free Waldorf Salad with Vegan Yoghurt Dressing

How to make it vegan

To make this recipe without mayonnaise, I've gone for a simple dressing that combines plant-based yoghurt and lemon juice. You'll want a plain, unsweetened yoghurt that doesn't overpower the other ingredients (I went for a soy-based variety).

Another way to make a Waldorf salad dairy-free would be to simply use a vegan mayonnaise product, which seem pretty easy to come across these days (at least here in the UK).

Ingredients to Make Waldorf Dressing Dairy-Free

Is vegan Waldorf salad healthy?

It sounds like a stereotypically vegan thing to say, but this salad is surprisingly filling and very good for you.

You'll get a decent amount of plant-based protein from the walnuts, chickpeas, and yoghurt, while the lettuce is a good source of vitamins A and K.

One serving of this recipe provides:

  • Calories: 422 kcal
  • Protein: 12 grams (24% of RDA)
  • Fibre: 10 grams (42% of RDA)
  • Vitamin A: 3360 IU (67% of RDA)

(Amounts are based on a third-party nutrition calculator and include the optional chickpeas and dried cranberries)

What you'll need

This vegan recipe isn't too different to what you might find in a traditional Waldorf salad. You'll need:

  • Romaine lettuce or another lettuce variety
  • Classic ingredients in the form of apple, celery, grapes, and walnuts
  • Optional extras such as dried cranberries and pre-roasted chickpeas
  • Dairy-free yoghurt for the base of the dressing
List of Ingredients to Make Vegan Waldorf Salad

How to make vegan Waldorf salad

Chop the lettuce leaves into strips and add to a large mixing bowl along with the chopped apple, celery, grapes, and walnuts.

If including dried cranberries and/or roasted chickpeas, also add these. Mix everything well.

Recipe Process Shot - Combining Lettuce, Apple. Celery, Grapes, Walnuts, Chickpeas

In a separate bowl or jug, combine the plant-based yoghurt and 2 tablespoons of the lemon juice. Sprinkle with a little salt and pepper and mix well.

Adjust the seasoning to taste, adding more lemon juice, salt, and pepper if necessary.

Recipe Process Shot - How to Make Vegan Dressing for Waldorf Salad

Add the dressing to the large bowl of salad ingredients and combine well to coat everything.

Serve and enjoy as a main or side.

Recipe Process Shot - Mixing Waldorf Salad Ingredients with Vegan Dressing

Serving suggestions

What goes with a vegan Waldorf salad, I hear you ask? Truthfully, it's a pretty well-rounded and healthy meal on its own, especially if you include the roasted chickpeas and dried cranberries.

Vegan Chickpea Waldorf Salad in Serving Bowl

Saying that, you could have it as a summer side dish alongside the likes of grilled king oyster mushrooms, teriyaki grilled tofu, or your favourite plant-based chicken substitute.

For additional legumes and seeds, try throwing in roasted lentils, roasted black beans, or roasted pumpkin seeds.

Recipe FAQ

Can Waldorf salad be made ahead of time?

You can certainly make this in advance and store it in the fridge before eating. For the best results, I'd say no more than one day ahead and ideally just a few hours.

Will the apple go brown?

Provided everything is coated well in the dressing, the lemon juice should prevent the other ingredients (especially the apple) from discolouring.

How long will it last in the fridge?

The salad will be at its best for a day or so, but should keep in the fridge for up to two or three days.

Is this recipe gluten-free?

This recipe will be gluten-free provided you use a GF plant-based yoghurt or mayonnaise. Most soy-based varieties will be GF, but you may want to double check certain oat-based products if cross-contamination is an issue for you.

You may also want to check any other additions such as plant-based meat substitutes.

Variations and tips for vegan Waldorf salad

  • Lettuce: I'd recommend a lettuce variety with a bit of crunch and texture. Romaine would be my first choice, followed by varieties such as little gem or even iceberg.
  • Raisins: This recipe uses dried cranberries (optional), which could easily be replaced with raisins.
  • Vegan mayo: If you don't have plant-based yoghurt, you could use a plant-based mayonnaise instead for the dressing.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

Keep in touch

Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Moroccan Couscous with Chickpeas and Roasted Veg
  • Three-Bean Salad with Lemon, Mint and Parsley
  • Mediterranean Couscous Salad
  • Vegan Slaw with Sesame Ginger Dressing
  • Courgette Salad with Peanut Dressing
  • Teriyaki Grilled Aubergine
  • Broad Bean and Mint Dip
  • Crispy Vegan Roast Potatoes

You can also check out my full list of vegan sides.

Vegan Waldorf Salad Feature Image

Vegan Waldorf Salad

The Pesky Vegan
This vegan Waldorf salad combines textures and flavours for a delicious side or main that's dairy-free, meat-free, gluten-free, and Basil Fawlty-free.
Rate this Recipe Print Recipe
Prep Time 20 mins
Total Time 20 mins
Course Appetizer, Main Course, Side Dish
Cuisine American, Gluten-free, Vegan
Servings 4
Calories 422 kcal

Ingredients
 

  • 12 romaine lettuce leaves, washed and chopped
  • 1 apple, cored and diced
  • 2 celery sticks, chopped
  • 1½ cups (250 g) grapes, halved
  • 1 cup (120 g) walnuts, chopped
  • ½ cup (60 g) dried cranberries (optional)
  • 1 tin pre-roasted chickpeas (optional)
  • 1 cup (250 ml) plain, unsweetened plant-based yoghurt (see notes for alternatives)
  • 3 tablespoons lemon juice (1 whole lemon)
  • Salt and pepper to taste
Prevent your screen from going dark

Instructions
 

  • Once you've prepared the lettuce, apple, celery, grapes, and walnuts, add these to a large mixing bowl and combine. If including dried cranberries and/or roasted chickpeas, also add these. Mix everything well.
  • In a separate bowl or jug, combine the plant-based yoghurt and 2 tablespoons of the lemon juice. Sprinkle with a little salt and pepper and mix well. Adjust the seasoning to taste, adding more lemon juice, salt, and pepper if necessary.
  • Add the dressing to the large bowl of salad ingredients and combine well to coat everything. Serve and enjoy as a main or side (see notes for suggestions).
Rate this recipe 👇

Notes

Serving suggestions: This is a pretty well-rounded and healthy meal on its own, but you could have it alongside the likes of grilled king oyster mushrooms, teriyaki grilled tofu, or your favourite plant-based chicken substitute (gluten-free if necessary).
For additional legumes and seeds, try throwing in roasted lentils, roasted black beans, or roasted pumpkin seeds.
Chickpeas: If you don't want to roast these, you could simply drain and rinse before adding to the salad.
Make in advance: You can prepare this in advance and store it in the fridge before eating. For the best results, I'd say no more than one day ahead and ideally just a few hours. It'll keep in the fridge for another couple of days.
Vegan mayo: If you don't have plant-based yoghurt, you could use a plant-based mayonnaise instead for the dressing.
Gluten-free: This recipe will be gluten-free provided you use a GF plant-based yoghurt or mayonnaise. Most soy-based varieties will be GF, but you may want to double check certain oat-based products if cross-contamination is an issue for you. You may also want to check any other additions such as plant-based meat substitutes.
If you liked this recipe, you might also enjoy:
  • Moroccan Couscous with Chickpeas and Roasted Veg
  • Three-Bean Salad with Lemon, Mint and Parsley
  • Mediterranean Couscous Salad
  • Vegan Slaw with Sesame Ginger Dressing
  • Courgette Salad with Peanut Dressing
  • Celeriac and Apple Soup
  • Easy Hummus
  • Homemade Baked Falafel
 
* The nutrition info below is for one serving, based on a total of four servings.

Nutrition

Calories: 422kcalCarbohydrates: 57gProtein: 12gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 13gMonounsaturated Fat: 3gSodium: 310mgPotassium: 566mgFiber: 10gSugar: 32gVitamin A: 3360IUVitamin C: 18mgVitamin D: 1µgCalcium: 154mgIron: 3mg
Nutrition Facts
Vegan Waldorf Salad
Amount Per Serving
Calories 422 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Polyunsaturated Fat 13g
Monounsaturated Fat 3g
Sodium 310mg13%
Potassium 566mg16%
Carbohydrates 57g19%
Fiber 10g42%
Sugar 32g36%
Protein 12g24%
Vitamin A 3360IU67%
Vitamin C 18mg22%
Vitamin D 1µg7%
Calcium 154mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chickpea salad, dairy-free salad dressing, vegan salad
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

Social follow

🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.

Further reading

📩 Fancy keeping in touch? Subscribe to my weekly newsletter.

📖 Find out more about my story.

🍽️ Want to get straight to the food? Hop aboard the recipe train.

🌿 Got a question about veganism? You might find the answer in these vegan FAQs.

« Vegan Christmas Recipes (2022)
Oven-Roasted Peas (from Frozen) »
52 shares

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

If you want to find out more about how on earth this happened – and how you can do the same – click below.

Learn more about me →

Free Download

vegan-kitchen-top-ten-tips

Popular Posts

  • Ultimate Vegan Haggis
  • Easy Vegan Scalloped Potatoes (Dauphinoise)
  • Lemony Butter Bean Stew (Vegan + Gluten-Free)
  • Easy Vegan Pea and Mint Soup

Footer

↑ back to top

About

  • Privacy Policy
  • Cookie Policy
  • Terms of Use

Newsletter

  • I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

Contact

  • Contact

Copyright © 2022 The Pesky Vegan. All rights reserved.