Last Updated on July 20, 2022
A cold and Creamy Chickpea Grape Salad that is so simple to throw together for those hot summer days.
This healthy salad is not only fast and easy but gluten free, vegan, full of protein and fiber!
And on those hot summer days who wants to start up the stove for a meal? I know I don’t.
The simplicity of this salad is even better! Simple and easy to find ingredients.
Quick to make up and serve, or it can be kept in the fridge for later.
Below you will find out the ingredients I used and some suggestions of different alternatives.
Ingredients for this Creamy Chickpea Grape Salad
- Chickpeas – Also know as garbanzo beans. These legumes are high in protein, so versatile and can be used in soups, salads, and as a dip. A pleasing slight nutty but neutral taste, which makes it easy to blend with so many ingredients. In this recipe I recommend using canned, because the beans are more crisp and will not disintegrate as you stir the salad.
- Grapes – Bite into this little globe and get a burst of juicy, sweet, with a little bit of a bite from the peeling of this fruit. I love to use these in a salad to sweeten it up and for the wow of the juicy surprise.
- Cashews – In this recipe I used dry-roasted, unsalted cashews because I love the crunch and the buttery flavor of this seed. But walnuts, pecans, or even almonds would be great alternatives to use in this salad.
- Vegan Mayo – There are so many mayo alternatives out on the market today, use your favorite or experiment with a new one each time you make this salad.
- Vinegar – I used an organic apple cider vinegar in this salad.
- Mustard -There are many different types of mustard on the market today, but I always keep it as simple as possible by just using plain yellow mustard. I personality love the simple tart and tangy flavor that plain yellow mustard gives.
- Maple Syrup – Yes, I used a little real maple syrup in this recipe. I wanted this salad to have just a little bit of sweetness, but to not over do it. I realize there are grapes in this salad to give a little sweetness, but just in case those grapes are not that sweet, this will help with the slight bitterness of the grapes and mustard to a pleasant blended taste for the pallet.
- Spices – I used garlic, onion, and celery seed for more flavor. If you prefer to use fresh celery you can eliminate the celery seed.
How to make this easy salad
Clean and wash the grapes. In this recipe my grapes were small and a perfect bite size, but if you are using a larger grape, cut the grapes in half. Set aside.
Open a can of chickpeas, rinse, drain and place into a medium sized storage bowl.
Add the mayo, vinegar, mustard, spices, maple syrup, and grapes to the bowl with the chickpeas and stir.
For the cashews, I used whole cashews that I crushed up, set these aside.
I would not add these to the salad until right before it’s served, the cashews might get soft if they’re added to the salad with everything else.
Serve this salad on toast or on a bed of lettuce and sprinkle the crushed cashews on top.
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Creamy Chickpea Grape Salad
Ingredients
- 1 15oz. can Chickpeas
- 1/2 Cup Vegan Mayo alternative
- 1 tsp Apple Cider Vingar
- 1/8 tsp Celery Seed
- 1 tsp Yellow Mustard
- 1/8 tsp Minced Garlic
- 1/8 tsp Onion Powder
- 2 tsp Real Maple Syrup
- 1 Cup Grapes
- 1/4 Cup Crushed Cashews dry-roasted and unsalted
Instructions
- Clean and wash the grapes. In this recipe my grapes were small and a perfect bite size, but if you are using a larger grape, cut the grapes in half. Set aside.
- Open a can of chickpeas, rinse, drain and place into a medium sized storage bowl.
- Add the mayo, vinegar, mustard, spices, maple syrup, and grapes to the bowl with the chickpeas and stir.
- For the cashews, I used whole cashews that I crushed up, set these aside. I would not add these to the salad until right before it's served, the cashews might get soft if they're added to the salad with everything else.
- Serve this salad on toast or on a bed of lettuce and sprinkle the crushed cashews on top.
