Who doesn’t love a summer salad that requires absolutely zero cooking!?!?! In the hot summer months, any meal that I can make entirely away from a heat source is a win. This hearty – protein-packed – Chickpea Summer Salad is so bright and full of flavor. It can also be easily doubled for a crowd and makes an amazing addition to any potluck style meal.
Chickpeas are a great source of protein and fiber, however they don’t exactly check the low carb box for all those keto peeps out there. Chickpeas are also called Garbanzo Beans by some companies and in many places around the world. They truly are the same things – so don’t fret over what the can says.
The Mediterranean seasoning I listed out below is very versatile. You can use it in vinaigrettes, as a dry rub on chicken or beef, add it to soups or a marinade. I actually used it to marinade the grilled chicken I served along with this salad. I added lemon juice and zest, avocado oil, AC Vinegar, and some honey to the seasoning and let the chicken marinate in it for about 3 hours before popping them on the grill.
Now Let’s Get Cookin’!
Chickpea Summer Salad
- 2 15oz can Chickpeas drained and rinsed
- ½ Red Onion diced
- ½ English Cucumber diced
- 8 oz Whole Mozzarella diced
- 8 oz Hard Salami diced
- 1 cup Grape Tomatoes halved
For the Vinaigrette
- ½ cup Avocado Oil
- ¼ cup Lemon Juice
- ¼ cup Red Wine Vinegar
- 1 tbsp Honey
- 1 tbsp Mediterranean Seasoning see below for recipe
- Prepare all of the ingredients.
- Add all vinaigrette ingredients to a mason jar and secure lid. Shake vigorously to combine. Set aside until ready to add to salad. (You will need to shake again before pouring)
- Gently combine all of the remaining ingredients in a large bowl (careful not to break up the mozzarella too much). Pour dressing over top, and toss to coat. Place in refrigerator at least 30 minutes. If stored in a sealed container can sit in refrigerator up to 3 days.
- 1 tsp Oregano
- 1 tsp Dill
- 1 tsp Garlic Powder
- 1 tsp Dried Onion
- 1 tsp Basil
- 1 tsp Parsley
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tsp Thyme
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- Add all ingredients to a small bowl. Use your hand to combine them together, slightly crushing the ingredients as you do. Can be stored in an air-tight container for up to 2 weeks.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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9 thoughts on “Chickpea Summer Salad #sidedish”
I love this idea for a summer salad. We have several cans of Chickpeas and I have had trouble finding a recipe the kids will like.
This is a perfect summer lunch on the deck. Thanks for sharing at the What’s for Dinner party. Have a great week.
My mouth started to water when I was reading this recipe, Estelle! I love the flavours you have used, and it’s very nutritious as well. I like the idea of serving it as a side with chicken or fish as well. Thank you so much for sharing and for being a part of Hearth and Soul.
Yum! I love chickpeas and this looks delish! Thanks for sharing at Vintage Charm!
Garbanzos are my favorite beans! Honestly I probably eat several cans a week!
This salad looks delicious! Perfect for the hot summer months!
This post is also featured today at the Homestead Blog Hop! Congratulations! 🎊
Have a great week!!