I feel ridiculous.

summer chickpea salad with honey garlic lime vinaigrette I howsweeteats.com

This is so easy. But it tastes SO FAB. I’m embarrassed to tell you about it but apparently not too embarrassed to tell you since it’s here.

It’s so a make-Monday-better type of thing. An I-drank-way-too-many-summer-beers-because-they-taste-so-good-with-citrus type of thing. A perfect pool-pig-out-food-and-still-wear-a-swimsuit type of thing. A leave-extra-room-for-one-of-those-chocolate-peanut-butter-haagen-dazs-ice-cream-bars type of thing. An I-can’t-stop-shopping-all-these-summer-sales-but-forget-to-bring-a-snack type of thing. An idea-you-must-share-with-invisible-internet-friends-on-your-annoying-blog type of thing.

It can be lunch or dinner or whatever you want!

summer chickpea salad with honey garlic lime vinaigrette I howsweeteats.com

I don’t know whyyyyy it just tastes so good.

Okay I do know why.

It’s the corn and the honey and the garlic and the herbs and the lime and all that. And once it sits, it’s just phenomenal. I cannot eat chickpeas any other way at the moment. I’ve been making this salad on Sundays for the last couple weeks and eating it until it’s gone. CANNOT STOP.

summer chickpea salad with honey garlic lime vinaigrette I howsweeteats.com

Um, and last week after I made it, I had some leftover whipped feta from a party and get this… spread the whipped feta on toast… topped it with the chickpea mixture. UGH. Dead. Just delicious.

More than once I came back from working out and was starving and just dug in with a fork for breakfast and didn’t even care. Tastes that perfect.

summer chickpea salad with honey garlic lime vinaigrette I howsweeteats.com

I like to heat the vinaigrette a bit so the garlic cooks and you’re not all omg-I-just-ate-a-huge-chunk-of-raw-garlic-in-this-bite. Sometimes I can deal with it and sometimes I can’t, and with this salad, I prefer not to. There are so many other things you can add to this based on your preferences too – you can even coarsely chop the chickpeas and use it as a vehicle for chips. For weeks I was eating it with some toast spread with coconut oil (as pictured) but now… the whipped feta just wins. It’s ridiculous to do it any other way.

And!! The best part is that it takes minutes to throw together and LASTS. I like it best once it’s sat in the fridge for a bit so all the flavors can marry (I hate that expression) but it’s not anything close to terrible if you want to eat it right away. It may even be a bit warm from the dressing which is serious stuff. Good serious stuff. Seriously serious.

summer chickpea salad with honey garlic lime vinaigrette I howsweeteats.com

Print
Print
Save
Save

Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

Yield: serves about 4

Total Time: 35 minutes

Ingredients:

3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested

Directions:

In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.

Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits! Serve with toasted baguettes spread with coconut oil or whipped feta.

summer chickpea salad with honey garlic lime vinaigrette I howsweeteats.com

now you have room for ice cream.

share:    Pin It    

109 Responses to “The Simple Chickpea Salad I’m Losing My Mind Over.”

  1. #
    51
    Karen @ Lushious Eats — June 24, 2014 @ 9:51 am

    Honey garlic lime vinaigrette? I think I just died a little inside, Delicious!

    Reply

  2. #
    52
    Jacqueline — June 24, 2014 @ 11:02 am

    I made this last night, because a simple chickpea salad is exactly what I need in my life right now. I have such little motivation to cook, there are no excuses not to make a salad like this! I think some feta would take this over the top!

    Reply

  3. #
    53
    Sophia @ NY Foodgasm — June 24, 2014 @ 11:03 am

    OMG I need to make this like now! Sounds sooo refreshing and healthy!

    Reply

  4. #
    54
    Cleo — June 24, 2014 @ 1:11 pm

    I made this yesterday with fresh herbs from my garden and lemon instead of lime since it was all I had. It is already gone! It is amazingly delicious and addictive. Thank you for the recipe!!

    Reply

  5. #
    55
    Giovanna @ Love, Thyme and Honey — June 24, 2014 @ 1:57 pm

    Great Recipe! Often the most delicious meals are the easiest to make. :) Thanks for sharing!

    Reply

  6. #
    56
    Candace @ Cabot — June 24, 2014 @ 5:37 pm

    I have all the ingredients here. This will be dinner tonight!

    Reply

  7. #
    57
    Courtney @ Neighborfood — June 24, 2014 @ 9:37 pm

    You have convinced me, that’s for sure. This has summer lunches written all over it.

    Reply

  8. #
    58
    Meg — June 25, 2014 @ 12:01 am

    I made this yesterday. Instead of corn, I used a chopped green bell pepper and it was delicious!!! UH mazing!

    Reply

  9. #
    59
    Medha @ Whisk & Shout — June 25, 2014 @ 12:01 am

    Yumm! And that dressing looks to DIE for :) I’m such a sucker for chickpeas in any form.

    Reply

  10. #
    60
    Pat — June 25, 2014 @ 12:42 am

    All I can say is…..I am so going to make this. I printed it out and it is on my ‘to do’ list. Thanks….:)

    Reply

  11. #
    61
    Wendy — June 25, 2014 @ 7:13 am

    We made this last night and we are not chickpea fans… wow! This is a keeper and I too will be making it just to have it in the frig to snack on! Thanks!

    Reply

  12. #
    62
    Margaret — June 25, 2014 @ 9:42 am

    As a recently married foodie, I’m constantly looking for healthy options that my husband will eat. Turns out he LOVED this recipe! We added a little siracha to it but we love heat. The flavor is soo good. I even eyed the leftovers this morning but decided to have them for dinner instead.

    Reply

  13. #
    63
    Gee — June 25, 2014 @ 1:26 pm

    I love these types of salads, I would eat them every day, but is it just me or does anyone else get bloated by these chickpeas? Any solutions to that???

    Reply

  14. #
    64
    Heather @ My Overflowing Cup — June 25, 2014 @ 3:08 pm

    Thank you so much for this recipe! I am always in search of new ways to use beans. The vinegarette sounds delish and the your photos are stunning. Pinning this – thanks, again!

    Reply

  15. #
    65
    Regine — June 25, 2014 @ 9:30 pm

    I just made this and I can’t wait for the 30 minutes in the fridge to eat it. The only thing different that I did was to add a bit more salt. More to come once I eat it.

    Reply

  16. #
    66
    Bridget — June 27, 2014 @ 2:54 pm

    I just tried this today, and it was amazing! I love salads with lots of stuff in them and any homemade vinaigrette. I use a similar vinaigrette for southwest-style salads… delish!

    Reply

  17. #
    67
    don — June 28, 2014 @ 7:00 pm

    when you say warm the dressing enough for the garlic to sizzle, the garlic I have needs some hot oil to do any “sizzling”.

    The results were good. The next time I might try increasing the garlic+lime+basil presence in the mix.

    Reply

  18. #
    68
    Liz — June 29, 2014 @ 8:48 pm

    Made this tonight and it was excellent! Can’t wait to let it sit and try again.

    Reply

  19. #
    69
    Brittany — June 29, 2014 @ 9:41 pm

    This is right up my alley! Pinning and adding to the must-make list. :)

    Reply

  20. #
    70
    Maggie — June 30, 2014 @ 12:47 pm

    You weren’t kidding about how addictive this is! (It’s like making sugar cookie dough and not eating it up before making it into cookies.) I put this together for dinner tonight, and there is no way I’m going to wait that long. It was hard enough forcing myself not to keep eating it right after I stirred it together. :)

    Reply

  21. #
    71
    Meg Jones | The Spatularette — July 2, 2014 @ 9:55 am

    I’ve been eating this for lunch all week and am also losing my mind over it. Thanks for sharing!

    Reply

  22. #
    72
    susan — July 2, 2014 @ 12:54 pm

    this looks sooo good. but. i hate chickpeas! is there a bean substitution??????

    Reply

  23. #
    73
    Jodie — July 2, 2014 @ 1:34 pm

    I love simple salads that I can make on Sunday to bring for weeklday work lunches! I ate this on Monday on its own, loved it. But today I am home so I added 2 pieces of the rosemary sourdough bread from whole foods, toasted – one with whipped feta and one with coconut oil as you suggested and OMG. Devoured. thanks for another winner!

    Reply

  24. #
    74
    jenn — July 2, 2014 @ 7:02 pm

    i don’t like salads. that being said i just had to make this. :) it’s in the fridge now & i’m super excited abt it!!

    Reply

  25. #
    75
    Suzi — July 3, 2014 @ 11:36 pm

    Yes! This is such perfect summer food – the tomato and corn combo can do no wrong. It’s reminding me of another favorite summer recipe from Smitten Kitchen, swap zucchini for the chickpeas and add a crust: http://smittenkitchen.com/blog/2013/08/burst-tomato-galette-with-corn-and-zucchini/.

    Reply

  26. #
    76
    bessi — July 6, 2014 @ 3:14 pm

    love this! – so simple & so yummy – perfect!

    Reply

  27. #
    77
    Medeja — July 7, 2014 @ 5:44 am

    Yummy! This salad definitely looks delicious and simple!

    Reply

  28. #
    78
    Ann @ PersnicketyBiscuit — July 7, 2014 @ 11:48 am

    Oh my word. Made this last night and I totally understand why you would be obsessed with it. So delicious and I can’t wait to see what the leftovers taste like today mixed with a little brown rice for my lunch. Next time – and that will be soon – I’m going to have to double the recipe because this goes way to fast in my house. Thanks for the fabulous recipe!

    Reply

  29. #
    79
    Julie — July 7, 2014 @ 10:55 pm

    Made this today with dried garbanzo beans that I cooked in my slow cooker & LOVED it! Good thing I made 2 batches… my family & I will be enjoying this all week long! Thank you for the awesome recipe!

    Reply

  30. #
    80
    Vix — July 8, 2014 @ 12:18 pm

    My husband is NOT a fan of chickpeas unless they’re blended into hummus or falafel.

    He scarfed this salad.

    WINNING.

    (Also, the basil and chives were looking a little past their prime, so I used mint. It’s an awesome substitution…so fresh!)

    Reply

  31. #
    81
    Cari — July 11, 2014 @ 9:55 am

    I tried this recipe and LOVED it!!!!! I took it to work and ate it with a side of avocado for lunch. Great recipe!!!

    Reply

  32. #
    82
    Melissa French, The More With Less Mom — July 11, 2014 @ 8:25 pm

    Thanks for posting! I love cHickpeas – yay frugal and tasty! I shared this in my July meal plan article.

    Reply

  33. #
    83
    Monica — July 14, 2014 @ 11:57 am

    I added couscous and kale to make this more substantial since I didn’t have enough chickpeas, and it was delicious! Eating it for a weekday lunch in the office. Yum. I used dried herbs, so I’m sure it’s even better with fresh.

    Reply

  34. #
    84
    Stacy — July 14, 2014 @ 1:59 pm

    Soooo good! I’m eating the leftovers today at lunch with Triscuits. (since we don’t have a toaster in the office) This is definitely going to be a go-to recipe for a weekday lunches.

    Reply

Trackbacks/Pingbacks

  1. Pingback: This Week in the Charming South Kitchen (and help when you are tired of menu planning) «

  2. Pingback: 5 Links for the Week- Gold Polka Dots

  3. Pingback: Coffee Monday #8 – Café Loustic | & Kilter

  4. Pingback: Links I’m Loving this Wednesday | Olduvai Reads

  5. Pingback: spotlight | This is for Real

  6. Pingback: July 4th Recipes 2014 | Apples to Ziti

  7. Pingback: Meal Plan 6/29-7/5 | Live Half Full

  8. Pingback: weekend reading

  9. Pingback: The Daily 8 | 100 Tacks

  10. Pingback: Friday Wallflavourites: Edition 9 | Wallflour Girl

  11. Pingback: Caramelized Peach Caprese with Smoked Sea Salt | How Sweet It Is

  12. Pingback: Scenes From the Weekend | On a Pink Typewriter

  13. Pingback: Our first CSA experience | Mission to a(nother) Marathon

  14. Pingback: summer chickpea salad | Feeding Joshua

  15. Pingback: Weekend Things - The Corner Kitchen

  16. Pingback: Fireworks and Mandatory Park Visit | CrustyBeth

  17. Pingback: Fourth of July, and other things | The Newness of Me

  18. Pingback: July Real Food Monthly Meal Plan | More With Less Mom

  19. Pingback: Meal Plan 7/13-2/20 | Live Half Full

  20. Pingback: Summer Eats | Bag of Flour

Leave a Comment

Current day month ye@r *