Description
This Colorful Summer Chickpea Salad is a vibrant and refreshing dish perfect for warm days. Packed with protein-rich chickpeas and crisp vegetables, it’s dressed in a zesty lemon-herb vinaigrette and finished with a sprinkle of Parmesan cheese. Easy to prepare and chill ahead, this salad is ideal for light lunches or as a side dish at summer gatherings.
Ingredients
Scale
Salad Ingredients
- 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 Ingredients
- 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
- 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 this mixture aside.
- Make the Dressing: In a medium bowl, whisk together the lemon juice, olive oil, chopped basil, chopped parsley, kosher salt, and minced garlic until the ingredients are well combined and emulsified, forming a flavorful dressing.
- Toss the Salad: Pour the dressing over the chickpea and vegetable mixture. Toss thoroughly to ensure every ingredient is evenly coated with the dressing. Taste the salad and adjust seasonings if desired.
- Chill the Salad: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least two hours. This chilling time allows the flavors to meld together and ensures the salad is nicely chilled.
- Finish and Serve: Just before serving, sprinkle the shredded Parmesan cheese evenly over the top of the salad. Give the salad a gentle toss to distribute the cheese and serve cold for a refreshing experience.
Notes
- For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- Ensure the chickpeas are thoroughly rinsed and drained to reduce sodium and improve texture.
- The salad can be prepared a day ahead and kept refrigerated for up to 24 hours.
- If fresh herbs are unavailable, dried basil and parsley can be used but reduce quantities to a teaspoon each for best results.
- Add a pinch of crushed red pepper flakes for a subtle heat variation.
