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    Home Β» Recipes Β» Vegan Waldorf Salad

    Vegan Waldorf Salad

    Jun 7, 2022 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 4 Comments

    95 shares
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    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

    Jump to:

    • What is it? πŸ₯—
    • Make it vegan 🌿
    • Nutrition 🌱
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    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, just like in this dairy-free cucumber raita).

    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, vegan cucumber sandwiches, 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 πŸ‘‡

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

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Moroccan Couscous with Chickpeas and Roasted Veg
    • Vegan Raita with Cucumber and Mint
    • Chickpea Stir-Fry
    • Vegan Cucumber Salad
    • Teriyaki Grilled Aubergine
    • Veggie Biryani with Chickpeas
    • Broad Bean and Mint Dip
    • Crispy Vegan Roast Potatoes

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

    Full recipe

    Vegan Waldorf Salad in Serving Bowl

    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.
    5 from 2 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes 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
    • 1Β½ cups (250 g) grapes, halved
    • 1 cup (120 g) walnuts, chopped
    • Β½ 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).
      πŸ“Έ Recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    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
    Β 
    * 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: 1Β΅gCalcium: 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 1Β΅g7%
    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
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over Β£60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Helene B

      July 14, 2023 at 4:56 pm

      5 stars
      Loved your take on the Waldorf salad, Pesky Vegan! The halved grapes and dried cranberries are a great addition. (I couldn't get pre-roasted chickpeas, so just used the usual). The flavours blended nicely.

      Reply
      • The Pesky Vegan

        July 17, 2023 at 9:57 am

        Glad you enjoyed, thanks very much for the review!

        Reply
    2. Gina

      October 30, 2022 at 9:09 pm

      5 stars
      Love this! Made it thinking we might need one or two more things to go with it for a lunch, but it was surprisingly filling and enjoyed by all the family. Thanks for sharing!

      Reply
      • The Pesky Vegan

        November 05, 2022 at 12:08 pm

        Good stuff, I agree that it's a deceptively filling salad. Thanks very much for the review!

        Reply

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