If there’s one thing you can count on when it comes to summer side dishes, it’s that you’ll have plenty of opportunities to put Mother Nature’s bounty to good use.
Featuring tomatoes, bell peppers, cucumbers, onions, and more, this fresh and delicious Summer Chickpea Salad recipe is no exception.
If you’re trying to avoid oils, this salad checks that box — lemon juice and fresh parsley is all you need. If you prefer, you can also add some extra virgin olive oil for a splash of healthy fats.
One more added bonus? The chickpeas (also known as garbanzo beans) are a good source of fiber and plant-based protein, which could help keep the hungries away and prevent you from binging on other less-healthy summer treats. They also have plenty of vitamins and minerals, making them a great pairing to all the fresh veggies in this dish.
You can easily double or triple this recipe to serve more people. If you’re short on time, you can make it ahead and keep it in an air-tight container in the fridge for up to 4 days.
Enjoy this healthy dish and let me know what you think in the comments below.
Chickpea Summer Salad
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 Persian cucumber (or 1/3 English cucumber)
- 1 Roma tomato
- 1/2 red pepper
- 1/8 cup red onion
- 1 lemon, juiced
- 1 tablespoon parsley, chopped
- 1/4 teaspoon kosher salt
Instructions
- Chop up the vegetables into bite-sized pieces and mix into a bowl with the chickpeas.
- Chop the parsley and mix with lemon juice and salt.
- Pour the lemon juice and parsley mixture over the salad and toss to combine.
- Refrigerate until ready to serve.
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