The Waldorf Salad was invented in New York’s famous Waldorf-Astoria hotel in the late 19th century. This crunchy, fruity, nutty salad will please even the most picky eaters.
Salads are not that popular in India. So okay, we have our koshimbirs, kosambaris, kachumbars, raitas and what not, but they are condiments or side dishes at best. The concept of ‘salad as a meal’ is not really big.
I feel that’s unfortunate because salad is not just a few ‘leaves’ dunked in dressing. Just take a look at my Big Salad and tell me it’s not meal worthy.
Try this Waldorf salad either as a snack or meal. I have added chickpeas to add bulk and to make it more sumptuous. You can serve this salad on a bed of lettuce. Or even slap it between some toast and make a sandwich out of it. A corresponding Waldorf Chicken Salad recipe is available on our other blog.
Apples and celery feature prominently in Waldorf Salad so Fall could be a great season to enjoy this. Nowadays, we get almost all fruits year round but eating in season fruits in their natural growing cycle is the best. If you don’t get fresh grapes in the Fall, you can always use raisins instead.
I made this Waldorf Salad in the summer when the apples weren’t that great. But I got some really good red grapes. If you use organic celery, you might want to go light on it since it is really potent. The celery we get in India really packs a punch. It doesn’t have a water logged thick stem. I love using the leaves too because they have a lot of good flavor in them.
This is an eggless recipe, meaning there is no mayo! Real or fake! I don’t know which mayonnaise I dislike more, the real or the fake. I feel that Greek Yogurt or hung curd does a very good job. It’s natural and rich in protein and calcium so it definitely adds some nutrients to your dish.
Waldorf Salad Recipe – Waldorf Chickpea Salad
- 4 cups chickpeas, cooked
- 1cup apples, chopped
- 1 cup celery, chopped
- 1 cup grapes
- 1/2 cup walnuts, chopped
- 1 cup Greek yogurt
- ¼- ½ cup vinegar
- 1 Tbsp lemon juice
- 2-3 Tbsp sugar
- 1/2 tsp Dijon mustard
- 1 tsp black pepper
- Salt to taste
- Chop the celery and apples in similar sized pieces. Slice the grapes and chop walnuts.
- Mix dressing ingredients together and whisk well.
- Add to the veggies and the chickpeas and toss well.
- Refrigerate for 2-3 hours or overnight.
- Dressing should be just enough to coat the vegetables. If you want a creamier or thicker dressing, add some more Greek yogurt. Thin using plain yogurt if needed.
- Makes 8 cups
Make this Waldorf Salad your own. Add in tofu or paneer. Use red, green or black grapes. Use raisins or sultanas. This is a great recipe you can entertain with and impress people with.
Still think salads are boring?