Chickpea Salad with Cucumbers and Grapes

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When I was 15 I started working at a local ice cream shop. It was seriously the best first job a young teen could ask for. Great hours, tips, working with mainly with other kids my age, free samples, and you always left smelling like fresh baked goods.

The owner was a wonderful baker and made everything from scratch. German chocolate cake, cheese cake, apple pie, carrot cake, the whole lot. So you are probably wondering how this related with Chickpea Salad. Steve is the one who introduced me to grapes in chicken salad. Now as an adult, I know this isn’t that novel. However, to 15 year old me, I was like “what a great idea!”

Anyways, flash forward another 15 years and my kid won’t touch onion, celery or my Jackfruit Salad. When I remembered Steve adding in grapes to his salad, I knew Mr. 3 would go for that. Just replaced the celery with cucumber and he was sold. The only problem is I don’t like cucumber so we always have to make two different types but at lunch time we’re both happy and that’s what matters.

Chickpea Salad couldn’t be easier. Start by draining and rinsing a 15oz can of chickpeas. Put the rinsed chickpeas into a medium bowl (I obviously used too small of a bowl). Dice 1/2 a medium cucumber and cut about 10-15 grapes in half. Add those to the chickpea bowl. Add 2 tbsp of mayo and stir until everything is coated.

At this point do a taste test to determine if more mayo is needed. If is so, add a little more & test again. Once mayo is right, add some salt and pepper and you are ready for lunch. If you prefer your chickpeas not to be whole, you can crush them using the back of a serving spoon or a potato masher, if you have one.

One of the great parts of Chickpea Salad is that it’s easy to change out for what you have. No kaiser roll, just use regular bread or eat it without bread. No cucumbers, use celery. There’s no rules, you do you.

Chickpea Salad with Cucumbers and Grapes

Little hands trying to dig in.

Serves: 4


  • 15 oz can of chickpeas
  • 1/2 a medium cucumber
  • 10-15 grapes
  • 2-3 tbsp mayo
  • 4 kaiser rolls (or bread of choice)
  • Salt
  • Pepper


1. Start by draining and rinsing a 15 oz can of chickpeas. Move the rinsed chickpeas to a medium bowl.

2. Dice 1/2 a medium cucumber, then cut about 10-15 grapes in half. Add both the cucumber and grapes to the bowl with chickpeas.

3. Add 2-3 tbsp of mayo to the chickpeas and stir until all combined. Add salt and pepper to taste. Serve!

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