Chickpea, Blue Cheese, and Grape Salad Sandwich
Chickpea, Blue Cheese, and Grape Salad Sandwich might be just the side dish you are searching for. This gluten free and lacto ovo vegetarian recipe serves 3 and costs 89 cents per serving. One portion of this dish contains about 13g of protein, 10g of fat, and a total of 267 calories. Plenty of people made this recipe, and 1835 would say it hit the spot. A mixture of chickpeas, green grapes, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 10 minutes. It is brought to you by Naturally Ella. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is spectacular. If you like this recipe, you might also like recipes such as Roast Chicken with Grape and Blue Cheese Salad, Frisée And Grape Salad With Verjus And Blue Cheese, and Grape and Walnut Side Salad with Blue Cheese Dressing.
Servings: 3
Preparation duration: 10 minutes
Ingredients:
1 tablespoon apple cider vinegar
1-2 ounces of blue cheese
¼ cup diced celery, about 1 rib
1½ cups (1 can) chickpeas
1 tablespoon minced fresh flat leaf parsley
3 tablespoons mayo, mayo sub, or greek yogurt*
¾ cup green seedless grapes, sliced in half
½ teaspoon pepper
3 tablespoons roasted sunflower seeds
salt as needed
Equipment:
potato masher
bowl
Cooking instruction summary:
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.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.Serve on top of lettuce or as a sandwich.
Step by step:
1. If using canned chickpeas, drain and rinse thoroughly.
2. Place chickpeas in a bowl and mash with the back of a fork or potato masher until the majority of chickpeas are broken down.
3. Add celery, parsley, sunflower seeds, grapes, and pepper to the bowl. Stir to combine.In a small bowl, crumble blue cheese.
4. Add in mayo and vinegar, stirring until blue cheese is incorporated into the mayo.
5. Pour into the chickpea mixture and stir until everything is coated.
6. Serve on top of lettuce or as a sandwich.
Nutrition Information:
covered percent of daily need
