Summer is here and so is the summer salad recipe 🙂 This chickpea summer salad is the quickest, easiest, whole-some, protein-rich, minimal recipe that you should try!
This recipe is a part of my 10 different ways to use your canned chickpeas series.
Ingredients
Below are the ingredients required to make this salad.
Chickpeas – soaked overnight and cooked chickpeas or canned chickpeas are the main ingredient of the recipe. I have used canned chickpeas here.
For salad dressing – olive oil, salt, pepper, and lemon juice are used in this salad as a dressing. Simple and so good, right?!
Other – red onion, garden cherry tomatoes, jalapenos, and cilantro. Check out customization notes for vegetable options.
Instruction
First thing first,
If you are using canned chickpeas, drain and wash them. Chop everything i.e. onion, tomatoes, jalapenos, cilantro, and keep aside.
Preparing salad,
Take a bowl, and add everything. Also add salt, pepper, lemon juice, and olive oil.
Mix everything and enjoy this wholesome salad.
Storage
If you are planning to store this salad, do not add onions. Add onions at the time of serving. Store in an airtight container this salad will stay fresh for a day(24 hours) not more than that.
I do not recommend freezing this salad.
Customization
- You can skip red onions if you like.
- You can also add spring onions (green onions).
- You can add vegetables like carrots, bell peppers, and broccoli to this salad.
- You can also add cucumbers.
Chickpea Summer Salad
Ingredients
- 1 cup canned chickpea
- 1 small red onions
- handful garden cherry tomatoes
- 1 jalapeno pepper
- handful cilantro, chopped
- salt to taste
- pepper to taste
- 1 teaspoon lemon juice
- 1 tablespoon olive oil, or use as required
Instructions
- Drain and wash your canned chickpeas.
- Chop everything.
- In a mixing bow, add chickpeas, chopped onion, tomatoes, jalapenos, cilantro, salt, pepper, lemon juice, and olive oil.
- Mix everything and enjoy.
