Crunchy Apple Chickpea Lentil Salad

This delicious revamp of the Waldorf salad is delightfully crunchy and packed with plant-based protein with the welcome addition of chickpeas and lentils. Bursting with flavor and endless bites of crunch, this is an undeniably refreshing salad.

Ingredient List:

Produce | Grapes, Celery, Red Onion, Apple (Gala or Granny Smith), Lemon

Pantry | Green Lentils, Chickpeas, Pecans (or Walnuts)

Fridge | Mayonnaise

Spices | Fine Sea Salt, Freshly Ground Black Pepper

Oils & Vinegars | Apple Cider Vinegar

Optional | Serve on Spinach or Romaine Lettuce (or simply enjoy alone!)






Lentils and Chickpeas

  1. Carefully sort the dry lentils and rinse (see recipe notes). In a medium sized saucepan, add the lentils to unsalted water. Bring to a boil and reduce heat to simmer. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are tender but not mushy. Once cooked, drain excess water and set aside to cool.
  2. Once the lentils have cooled, gently grab handfuls at a time with a paper towel to remove any extra water. Or transfer the lentils to a paper towel lined plate and pat dry.
  3. Rinse and thoroughly drain the chickpeas. Again, pat dry the chickpeas with a paper towel to remove any extra water. Don’t worry if the outer shell of the chickpea pops off during this process.

Whisk and Chop

  1. In a small mixing bowl, combine the mayo, apple cider vinegar, lemon juice, salt and pepper and whisk until well combined. Refrigerate until needed.
  2. Prepare the remaining ingredients but chop the apple last to minimize browning.


  1. In a large bowl, combine the lentils, chickpeas, grapes, celery, red onion, apple, pecans and dressing. Using a large spoon, gently mix until well combined. Chill in the refrigerator for at least 1-2 hours before serving.
  2. Enjoy as is or serve on a bed of spinach or romaine lettuce. Leftovers may be stored in an airtight container for 2-3 days (see note). This salad is best when enjoyed within the first day of making it.