When its hot outside (and trust me, its REALLY hot outside right now), the last thing you want to do is add more heat to the mix by cutting on the stove. In middle of the sticky, humid North Carolina summer, its a must to have lots of go-to salad recipes. You’ve got to have something simple, delicious, yet filling. This Sassy Summer Chickpea Salad fits the bill!
Toss together a few cups of chickpeas, some fresh veggies from your local farmer’s market, a simple vinaigrette and you’ve got a party for your mouth.
This salad works great on its own or as a topping for a mixed green salad. My dear hubby was the envy of his co-workers with his lunch of home Smoked Salmon and fresh salad greens topped with the last of the Sassy Summer Chickpea Salad!
Sassy Summer Chickpea Salad
This simple, cool and refreshing summer chickpea salad is chock full of healthy delicious goodness! Perfect for lunch, as a side dish or as a sassy addition to your favorite green salad.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 8 people
- 8 cups cooked chickpeas (drained, reserve liquid for another use if desired) (Can use canned chickpeas or can use freshly prepared chickpeas (remember, its always cheaper to prepare your own from dried beans and you have more control over the sodium content))
- 2 cups diced cucumbers
- 2 cups sliced green onions ((use both white and green tops))
- 2 cups diced red peppers
- 2 cups cherry tomatoes, halved
- 2 cups Chopped Fresh Parsley
- 1 cup sliced pimento stuffed green olives
- 4 cloves garlic
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Apple Cider Vinegar ((feel free to substitute balsamic or red wine vinegar, if preferred.))
- 1/4 cup Lemon Juice, fresh squeezed
- 1 tsp Sea Salt ((more or less to taste))
- 1/2 tsp Black Pepper ((more or less to taste))
- 1 tsp ground cumin
- 1 tsp Organic Maple Syrup ((may be omitted if desired))
- 1/2 tsp Ground Cayenne ((more or less to taste))
- Salad Dressing: Peel the garlic and roughly chop. Add the garlic to a food processor and pulse until finely minced. Add the maple syrup (if using), lemon juice, Apple Cider Vinegar (or whatever type of vinegar you are using) , ground cumin, cayenne, salt and pepper. Puree for a minute or two. Then add the oil and puree again. Taste the dressing to see if there is enough seasoning and sweetness for your liking. Adjust if necessary. Set aside while you prepare the rest of the salad ingredients.
This dressing can be stored in an airtight container for at least a week in the refrigerator.
- Salad: Combine Chickpeas, diced cucumbers, diced red peppers, sliced green onions, cherry tomatoes, chopped Fresh Parsley and sliced pimento stuffed green olives in a large bowl. Add 1 cup of dressing and gently toss all to coat. Taste and adjust seasoning as desired. Cover and refrigerate for at least 30 minutes to allow flavors to bloom. This salad tastes great the first date and tastes even better the next day.
A great salad on its own, as a side or as a topping for a green salad.