Every day, my husband asks, “What’s for lunch?” as he runs out the door for work. The question is usually because I’m not good at remembering to pack his lunch. But luckily, grain bowls or salads are an easy answer! When I do plan for lunch, I make this grape salad. In fact, I prefer putting it together the night before and letting the flavors develop overnight. It’s easy to make and easy to pack!
This salad is a variation on my favorite chicken salad recipe. It combines tangy grapes with creamy, flavorful blue cheese. While it may not be for everyone, I strongly recommend you give this grape salad a try. Especially if you love blue cheese!Print
This wonderful fall grain salad gets texture from chewy spelt berries, sweetness from grapes, and a boost of protein from the chickpeas.
- 2 cups quartered grapes
- 2 cups cooked spelt
- 1 cup cooked chickpeas (drained and rinsed if using canned)
- 1 ounce blue cheese (crumbled)
- 1/2 cup sunflower seeds
- Parsley (for topping)
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- Slice grapes into quarters (first along the length, then again across the width). Place in a large bowl. Add spelt and chickpeas. Crumble blue cheese over salad. Then sprinkle with sunflower seeds.
- In a small bowl, combine dressing ingredients and whisk together. Pour over the salad. Finally, toss until everything is well coated.
- Serve and top with minced parsley.
- Calories: 427
- Sugar: 15.4
- Sodium: 188.5
- Fat: 20.5
- Carbohydrates: 53.6
- Fiber: 8.1
- Protein: 12.2
- Cholesterol: 5.3
This recipe is one that I don’t usually change. Most of the time, I make this grape salad as written. However, there are a few ways you can change it up that include the following.
Greens: This grape salad can be made as a more traditional green salad. Add about 4 cups of greens such as spinach or baby kale.
Grains: Swap the spelt for any other leftover grain such as farro or barley.
Vegan: This salad can easily be made vegan without the blue cheese. Use avocado instead to keep the same texture.
Chickpeas are one of my main sources of protein. This is because I don’t usually cook a lot with tofu or other meat substitutes. I like chickpeas since they are used in a wide array of meals. (They’re also great to make a hummus snack!) So, if you have a can of chickpeas, try a few of my favorite chickpea meals: