Roasted Chickpea Salad with Grapes and Feta

Meet my new favorite salad.

Roasted Chickpea Salad with Grapes & Feta

Roasted chickpeas, juicy red grapes, crunchy little wheat berries and bits of creamy feta, tossed in a scrumptious honey-lemon dressing. NOM.

Speaking of salad, it’s freakin’ hot here! 104°F to be exact.

All I want to do is eat light and tasty foods, slap my happy butt on a float and wade around in a cold pool. In that order, please and thank you.

Roasted Chickpea Salad with Grapes & Feta

The pool part is just a fantasy at this point {because I don’t have one, sad face} but I’m happy to say the salads are real life.

The inspiration for this particularly magnificent flavor profile came from Lindsay’s recipe: Honey Chicken Salad with Grapes and Feta. I’m sure all of you omnivore’s will be drooling all over that one buuuuttt we all know I don’t do chicken.

However, I do do chickpeas. Lightly dusted with salt and chili powder then roasted until slightly crunchy. Mmmm mmmm. Chicken may have met it’s match…

Roasted Chickpea Salad with Grapes & Feta

I’m trying to resist getting up to gorge on the leftovers right now so how about we change the topic real quick, mmkay?

Coco says thank you all for the well wishes on Friday! She is doing great and enjoying plenty of Frosty Paws while her stitches heal.


She also gave us a preview of what it will be like to have an infant by waking us up every three hours throughout the night and you guys, it is NOT going to be pretty. And by IT I mean me. Having to nudge Brandon to get up is hard work.

I hope you all had a restful weekend and that you were able to stay cool! Oh, and you should make this salad. You’ll love it, promise.

Roasted Chickpea Salad with Grapes & Feta

Roasted Chickpea Salad with Grapes and Feta

Yield: 4

Roasted Chickpea Salad with Grapes and Feta


15 ounces cooked chickpeas, drained and rinsed

2 tablespoons high heat oil (I used sunflower oil)

1 teaspoon chili powder

1/2 teaspoon salt

1 cup wheat berries*

1 and 1/2 cup sliced red grapes

6 ounces feta cheese crumbles

6 green onions, diced

1/4 cup extra virgin olive oil

juice of 2 lemons

2 teaspoons honey


  1. Start by placing the soaked and rinsed wheat berries in a pot with 2 cups of water then bring to a boil. Reduce to a simmer, cover and cook for 45-60 minutes. Once they are tender, drain and rinse them with cool water and then set aside in a large bowl.
  2. Meanwhile, preheat the oven to 400°F then toss the chickpeas in the high heat oil and sprinkle with chili powder and salt. Place them on a cookie sheet or baking dish and roast for 30 minutes. When chickpeas are done cooking, allow them to cool for about ten minutes and then toss them into the bowl with the wheat berries.
  3. Make the dressing by whisking together the olive oil, lemon juice and honey. Add the grapes, green onion, and feta to the large bowl then top with the dressing and stir until everything is evenly coated. Serve cold and enjoy!


*soak overnight or for at least 8 hours before cooking