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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

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Ready In 10 Minutes

Servings: 3

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Cooking Instructions

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Step 1

• If using canned chickpeas, drain and rinse thoroughly.
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Step 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.
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Step 3

• Add celery, parsley, sunflower seeds, grapes, and pepper to the bowl. Stir to combine.In a small bowl, crumble blue cheese.
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Step 4

• Add in mayo and vinegar, stirring until blue cheese is incorporated into the mayo.
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Step 5

• Pour into the chickpea mixture and stir until everything is coated.
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Step 6

• Serve on top of lettuce or as a sandwich.
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