Chickpea Salad Sandwich with Blue Cheese and Grapes

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 3-4 1x



  • 1 1/2 cups (1 can) chickpeas
  • 1/4 cup diced celery, about 1 rib
  • 1 tablespoon minced fresh flat leaf parsley
  • 3 tablespoons roasted sunflower seeds
  • 3/4 cup green seedless grapes, sliced in half
  • 1/2 teaspoon pepper
  • 12 ounces of blue cheese
  • 3 tablespoons mayo, mayo sub, or greek yogurt*
  • 1 tablespoon apple cider vinegar
  • salt as needed


  1. If using canned chickpeas, drain and rinse thoroughly. Place chickpeas in a bowl and mash with the back of a fork or potato masher until the majority of chickpeas are broken down. Add celery, parsley, sunflower seeds, grapes, and pepper to the bowl. Stir to combine.
  2. In a small bowl, crumble blue cheese. Add in mayo and vinegar, stirring until blue cheese is incorporated into the mayo. Pour into the chickpea mixture and stir until everything is coated.
  3. Serve on top of lettuce or as a sandwich.


* When I use greek yogurt, I tend to add a teaspoon or two of honey to cut the tang down just a bit.