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.
