Summer Chickpea Salad Recipe
This vibrant Summer Chickpea Salad Recipe is a refreshing, protein-packed dish loaded with crisp vegetables, fresh herbs, and a zesty lemon dressing. It’s easy to make, perfect for picnics, BBQs, or a healthy lunch. Ideal for vegans and vegetarians, this recipe is both nutritious and delicious.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: no cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
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2 cans (15 oz each) chickpeas, drained and rinsed
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1 red bell pepper, chopped
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1/4 red onion, thinly sliced
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1/4 cup chopped fresh parsley
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2 tbsp chopped fresh mint (optional)
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1/4 cup crumbled feta (optional)
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3 tbsp olive oil
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2 tbsp fresh lemon juice
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1 tsp Dijon mustard
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Salt and pepper to taste
Instructions
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In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint.
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In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
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Pour the dressing over the salad and toss to coat evenly.
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Top with crumbled feta if using.
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Chill for 20–30 minutes before serving for best flavor.
Notes
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Make ahead: This salad tastes even better after sitting for a few hours.
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Optional: Add avocado, olives, or quinoa for extra flavor and texture.
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Vegan version: Skip the feta or use plant-based cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
Find it online: https://camilarecipes.com/summer-chickpea-salad-recipe/