Spelt Grape Salad with Chickpeas

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Salad


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


  1. 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.
  2. In a small bowl, combine dressing ingredients and whisk together. Pour over the salad. Finally, toss until everything is well coated.
  3. Serve and top with minced parsley.


Tips & Tricks: Soft cheeses crumble more easily when they are cold. Leave the blue cheese in the fridge. Then, add it to the salad when you’re ready.

Stock up: get the pantry ingredients you will need: spelt, chickpeassunflower seeds

Nutrition: See the information.


  • Calories: 427
  • Sugar: 15.4
  • Sodium: 188.5
  • Fat: 20.5
  • Carbohydrates: 53.6
  • Fiber: 8.1
  • Protein: 12.2
  • Cholesterol: 5.3