This Summer season Chickpea Salad brings collectively summer time tomatoes, spinach, and basil with chickpeas, olives, and avocado in a vivid, tangy lemon dressing.

It’s a straightforward summer time 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 sizzling 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 sizzling to activate the oven, and even the range.

Whereas I really like my hummus and dips as a lot as the following legume-lovin’ vegan, typically I need one thing totally different.

I’ve been turning to bean-based salads on sizzling days, like this Summer season Chickpea Salad.

Salads with beans. Not a novel concept, I do know.

However, considerably novel for my household to eat for dinner. They affiliate “sizzling meals” with dinner (ahem, Paul does). However you realize, they’re ‘warming up’ to the concept.

Certain, 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 time chickpea salad as a result of I feel their agency texture holds up properly amongst the softer tomatoes, avocados, and spinach. However, if you happen to desire one other bean, cannellini beans would sub properly.

Hope you take pleasure in this Summer season Chickpea Salad as a lot as we do!

(p.s. this recipe can even now be present in Dreena’s Form Kitchen)

Let me know within the feedback. x Dreena

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Summer season Chickpea Salad

This salad is a breeze to make, and makes a deliciously satisfying meal once you’d love a hearty bean dish but it surely’s too sizzling to activate that oven! Serve over greens, with a facet of grilled potatoes or sides of bread.

Substances

• 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 elective
• 2 cups cooked chickpeas see notice
• 1 cup tomatoes reduce in bite-size chunks
• 1 cup avocado reduce in bite-sized chunks
• 1/2 cup kalamata olives sliced
• 1 1/2 – 2 cups recent spinach leaves roughly chopped
• 1/4 cup torn/chopped basil leaves
• 1-2 tbsp chopped chives elective

Directions

• 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 means of, gently so to not break up the avocado an excessive amount of. Style, and if you happen to’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

Chickpea Notice: I just like the firmer texture of chickpeas on this salad. Should you’d wish to strive one other bean to interchange chickpeas, strive cannellini beans.
Avocado Notice: If not serving right away, 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 means of.
Thought: Need to add a bit of crunch to this salad? Prime 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.