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Summer Chickpea Salad Recipe

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This Summer Chickpea Salad is a light, healthy, and protein-packed dish made with fresh vegetables, hearty chickpeas, and a tangy lemon dressing. It’s a perfect no-cook summer recipe, ideal for picnics, BBQs, or quick lunches. Loaded with nutrients, it's vegan, gluten-free, and customizable to your favorite seasonal produce.

Ingredients

Scale

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced

  • 1/4 red onion, thinly sliced

  • 1/2 red bell pepper, chopped

  • 1/4 cup chopped fresh parsley

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tsp red wine vinegar

  • Salt and pepper to taste

  • Optional: feta cheese, avocado, olives

Instructions

  • In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, and parsley.

  • In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and pepper.

  • Pour the dressing over the salad and toss to combine.

  • Chill for at least 30 minutes before serving to let the flavors meld.

 

  • Optional: Top with feta, avocado, or olives before serving.

Notes

  • You can prepare this salad a day ahead; it tastes even better the next day.

  • Add quinoa or grilled chicken for extra protein.

  • Keeps well in the fridge for 3–4 days.

Nutrition

Find it online: https://sandrarecipes.com/summer-chickpea-salad-recipe/