This Summer time Chickpea Salad brings collectively summer season tomatoes, spinach, and basil with chickpeas, olives, and avocado in a vivid, tangy lemon dressing.
It’s a straightforward summer season recipe that’s satisfying but nonetheless gentle and quite simple to make.
Now, you guys know I really like beans. Love ’em, legume-y goodness love.
Not just for their diet, however I simply love how versatile they are often in dishes, and including unparalleled heartiness.
But, I sometimes flip to scorching dishes when making bean dishes – like soups, casseroles, stews, and on. (You too?)
As a lot as I really like these dishes, some days are simply too scorching to activate the oven, and even the range.
Whereas I really like my hummus and dips as a lot as the subsequent legume-lovin’ vegan, typically I need one thing totally different.
I’ve been turning to bean-based salads on scorching days, like this Summer time Chickpea Salad.
Salads with beans. Not a novel thought, I do know.
However, considerably novel for my household to eat for dinner. They affiliate “scorching meals” with dinner (ahem, Paul does). However you recognize, they’re ‘warming up’ to the concept.
Positive, I meet them midway. I sometimes serve up the salad alongside some spuds within the IP – or grilled spuds. (I grilled candy spuds this week for the primary time, wow!)
Chickpeas are my bean of selection on this summer season chickpea salad as a result of I believe their agency texture holds up nicely amongst the softer tomatoes, avocados, and spinach. However, should you favor one other bean, cannellini beans would sub nicely.
Hope you take pleasure in this Summer time Chickpea Salad as a lot as we do!
(p.s. this recipe also can now be present in Dreena’s Kind Kitchen)
Let me know within the feedback. x Dreena
Summer time Chickpea Salad
This salad is a breeze to make, and makes a deliciously satisfying meal if you’d love a hearty bean dish nevertheless it’s too scorching to activate that oven! Serve over greens, with a aspect of grilled potatoes or sides of bread.
Elements
- 2 – 2 1/2 tbsp freshly squeezed lemon juice
- 1 tbsp pure maple syrup
- 1 tsp dijon mustard
- 1/2 tsp salt rounded
- 1/2 tsp lemon zest non-compulsory
- 2 cups cooked chickpeas see word
- 1 cup tomatoes minimize in bite-size chunks
- 1 cup avocado minimize in bite-sized chunks
- 1/2 cup kalamata olives sliced
- 1 1/2 – 2 cups contemporary spinach leaves roughly chopped
- 1/4 cup torn/chopped basil leaves
- 1-2 tbsp chopped chives non-compulsory
Directions
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In a big bowl, whisk collectively the lemon juice (beginning with 2 tbsp), maple syrup, dijon, salt, and lemon zest (if utilizing). Add the chickpeas, tomatoes, avocado, olives, spinach, and basil (and chives, if utilizing). Toss by way of, gently so to not break up the avocado an excessive amount of. Style, and should you’d like extra lemony tang, add the additional 1/2 tbsp of juice. Season as desired with extra salt or with some pepper. Serve!
Notes
Avocado Notice: If not serving immediately, retailer within the fridge in a coated container. Notice that the avocado on this salad will oxidize barely after a number of hours, this salad is greatest eaten the identical day. If you wish to make it forward, add the avocado simply earlier than serving.
Kick it Up a Notch: Should you’d like some spicy kick, grate a clove of garlic into the French dressing, whisking by way of.
Concept: Need to add a little bit crunch to this salad? High with 2 tbsp toasted pine nuts or chopped pistachios or walnuts. Serving Suggestion: Serve over a mattress of greens alongside grilled potatoes with Cashew Cheese!
Hope you benefit from the salad, please remark along with your concepts and suggestions, I really like to listen to from you!
xx’s Dreena
This submit was initially printed August 2014, and has been up to date for July 2023.
