How to use celery butt, heart and leaves in a waldorf-inspired salad – recipe

Tom Hunt’s celery leaf waldorf salad with chickpeas and aquafaba mayo. Photograph: Tom Hunt/The Guardian

This is my plant-based, no-waste take on a classic waldorf salad. I use the sweet celery heart, butt and leaves, which often go to waste, so save the stalks for any other dish you fancy. The mayo-style dressing is made from aquafaba instead of egg yolks.

While testing the recipe, it struck me that it made sense to use the chickpeas in the dish, too, which transforms the salad into a one-bowl meal for two.