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Colorful Summer Chickpea Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 83 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This vibrant and refreshing Colorful Summer Chickpea Salad is packed with fresh vegetables, herbs, and a tangy lemon dressing. Perfect for a light lunch or as a side dish, it combines chickpeas, cherry tomatoes, bell peppers, cucumber, fresh basil, and parsley, all tossed in a zesty lemon and olive oil dressing and topped with shredded Parmesan cheese. Chilling the salad allows the flavors to meld beautifully, making it a perfect make-ahead dish for warm weather.

Ingredients

Salad

  • 2 (19-oz) cans chickpeas (garbanzo beans), rinsed and drained
  • 2 cups cherry or grape tomatoes, halved
  • 1 yellow bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 1/2 English cucumber, halved and sliced thin
  • 1/4 cup shredded Parmesan cheese

Dressing

  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves, minced

Instructions

  1. Prepare Vegetables and Chickpeas: In a large bowl, combine the rinsed and drained chickpeas, halved cherry or grape tomatoes, diced yellow and orange bell peppers, and thinly sliced cucumber. Set the mixture aside.
  2. Make the Dressing: In a medium bowl, whisk together lemon juice, olive oil, chopped basil, chopped parsley, kosher salt, and minced garlic until well combined and emulsified.
  3. Toss the Salad: Pour the dressing over the chickpea and vegetable mixture. Toss well to ensure all ingredients are evenly coated. Taste and adjust seasonings if needed.
  4. Chill the Salad: Cover the salad and refrigerate for at least two hours to allow the flavors to meld and the salad to chill.
  5. Finish and Serve: Right before serving, sprinkle the shredded Parmesan cheese evenly over the top of the salad. Give a gentle toss and serve cold.

Notes

  • Can be prepared a day ahead and refrigerated overnight for even better flavor.
  • To make this salad vegan, omit the Parmesan cheese or substitute with a vegan alternative.
  • Feel free to add other fresh herbs like mint or cilantro for a different flavor profile.
  • Serve chilled for best taste and freshness.
  • Use fresh lemon juice rather than bottled for more vibrant flavor.

Find it online: https://slsrecipes.com/colorful-summer-chickpea-salad-recipe-2/