grape salad

A Refreshing Grape Salad for Outdoor Relaxation

HILLSBOROUGH COUNTY, Fla. – (Family Features) Warm weather and a cool, crisp meal is an almost perfect combination for enjoying some time outdoors. When your dish is as nutritious as it is delicious, the timeless elements of good food and a great place, create a recipe for relaxation that is hard to top.

Head to the patio for a tasty bite with this Chopped Salad with Grapes and Chickpeas, a quick, refreshing solution for lunch or dinner. This satisfying salad combines an array of appealing textures including crisp, juicy grapes, crunchy cucumbers and tender avocados, and pairs them with a zesty dressing.  

While grapes are a versatile ingredient, they also make a perfect snack on their own: healthy, hydrating, tasty and refreshing. Grapes can also be frozen for a cool, frosty treat. Additionally, grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols which contribute to good health. Grapes are naturally fat-free, cholesterol-free, contain virtually no sodium and are an excellent source of vitamin K.

Find snack and meal ideas perfect for enjoying outdoors at

Chopped Salad with Grapes and Chickpeas

Prep time: 30 minutes
Servings: 6


  • 2          tablespoons red wine vinegar
  • 2          teaspoons Dijon-style mustard
  • 2          teaspoons lemon juice
  • 1/2       teaspoon cumin
  • 1/2       garlic clove, grated or minced
  • 1/4       cup extra-virgin olive oil
  • 1/4       teaspoon coarse salt
  • 1/4       teaspoon freshly ground black pepper
  • 1/2       small red onion, thinly sliced
  • 6          cups chopped romaine lettuce
  • 1          can (15 ounces) chickpeas, rinsed
  • 2          cups California grapes, halved or quartered
  • 3          Persian (or 1/2 English) cucumbers, sliced lengthwise and thinly sliced
  • 1          Fresno chile, seeded and finely chopped
  • 1          large, firm ripe avocado, peeled, pitted and diced
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground pepper
  • 1/4       cup crumbled queso fresco
  1. To make dressing: In jar, combine vinegar, mustard, lemon juice, cumin, garlic, oil, salt and pepper; secure with tightly fitting lid. Shake well and set aside.
  2. Soak onion in cold water 15 minutes; drain. In large bowl, combine onion with romaine, chickpeas, grapes, cucumbers, chile and avocado. Add dressing, salt and pepper; toss gently. Divide between serving dishes and sprinkle with queso fresco.

Nutritional information per serving: 270 calories; 5 g protein; 29 g carbohydrates; 16 g fat (53% calories from fat); 2.5 g saturated fat (8% calories from saturated fat); 5 mg cholesterol; 450 mg sodium; 4 g fiber.

California Table Grape Commission


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