This Summer time Chickpea Salad brings collectively summer time tomatoes, spinach, and basil with chickpeas, olives, and avocado in a shiny, tangy lemon dressing.
It’s a simple summer time recipe that’s satisfying but nonetheless mild and quite simple to make.
Now, you guys know I really like beans. Love ’em, legume-y goodness love.
Not just for their vitamin, 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 time 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 understand, they’re ‘warming up’ to the thought.
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 alternative on this summer time chickpea salad as a result of I feel their agency texture holds up effectively amongst the softer tomatoes, avocados, and spinach. However, when you desire one other bean, cannellini beans would sub effectively.
Hope you get pleasure from this Summer time Chickpea Salad as a lot as we do!
(p.s. this recipe may also now be present in Dreena’s Sort 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 once you’d love a hearty bean dish but it surely’s too sizzling to activate that oven! Serve over greens, with a aspect of grilled potatoes or sides of bread.
Components
- 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 notice
- 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 recent spinach leaves roughly chopped
- 1/4 cup torn/chopped basil leaves
- 1-2 tbsp chopped chives non-compulsory
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, gently so to not break up the avocado an excessive amount of. Style, and when 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 Observe: If not serving right away, retailer within the fridge in a coated container. Observe that the avocado on this salad will oxidize barely after a number of hours, this salad is finest eaten the identical day. If you wish to make it forward, add the avocado simply earlier than serving.
Kick it Up a Notch: If you happen to’d like some spicy kick, grate a clove of garlic into the French dressing, whisking by.
Concept: Need to add somewhat 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 together with your concepts and suggestions, I really like to listen to from you!
xx’s Dreena
This publish was initially printed August 2014, and has been up to date for July 2023.
