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


Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

Yield: serves about 4

Total Time: 35 minutes


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


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.

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

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

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


  2. #
    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!


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

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


  4. #
    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!!


  5. #
    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!


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

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


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

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


  8. #
    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!


  9. #
    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.


  10. #
    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….:)


  11. #
    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!


  12. #
    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.


  13. #
    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???


  14. #
    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!


  15. #
    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.


  16. #
    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!


  17. #
    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.


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

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


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

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


  20. #
    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. :)


  21. #
    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!


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

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


  23. #
    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!


  24. #
    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!!


  25. #
    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/.


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

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


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

    Yummy! This salad definitely looks delicious and simple!


  28. #
    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!


  29. #
    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!


  30. #
    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.


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


  31. #
    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!!!


  32. #
    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.


  33. #
    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.


  34. #
    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.


  35. #
    Karen — August 23, 2014 @ 12:07 am

    Made 2 batches tonight for cookout tomorrow, cant wait to try it! The vinaigrette smelled so good heating up! I added half of cucumber to it as well! CANT WAIT!!


  36. #
    Chloe — August 28, 2014 @ 4:43 am

    This is amazing!!!! I just made it, and couldn’t resist having a few spoonfuls before letting it sit in the fridge! OMG so good!


  37. #
    Heather K — September 7, 2014 @ 10:40 pm

    I made this today to bring to a family party, and everyone loved it! Even people that don’t really like chickpeas were saying how much they loved it! Super yummy, healthy, easy, and impressive – a total win in my books. :)


  38. #
    Leah Reznicek — September 12, 2014 @ 12:16 am

    Holy moly! Made this last night because I was too lazy to go buy anything else from the store and this is what I had in my pantry…woah! This was incredibly delicious and simple! You rock ;)


  39. #
    فوائد الزنجبيل — September 26, 2014 @ 10:10 am

    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!


  40. #
    Kimberly Marie — October 14, 2014 @ 12:27 pm

    Made it today! Delish!


  41. #
    Megan // Oh Hey Blog — November 6, 2014 @ 7:05 am

    Honestly this looks so fresh and delicious and the perfect thing to eat while leaving the refrigerator door open.



  42. #
    Kate — May 27, 2015 @ 1:27 pm

    I just made this last night for my work lunch today and it was SO good! Yum – will definitely be making this all summer long! Thank you!


  43. #
    Robyn — July 14, 2015 @ 9:48 am

    This was delicious. I made it last week for lunches and was so sad when it was all gone. i’m making another batch for lunches this week. I can’t wait. I added feta (not mixed in, I’m not sure how it would hold up) because and it was super good.


  44. #
    Veronique — August 5, 2015 @ 7:31 pm

    I’ve been making this recipe on a weekly basis for the past year. So so good, thank you!


  45. #
    Kimberlee — August 6, 2015 @ 7:23 am

    I’m soooo making this for dinner tonight.

    Last night I made my second batch of your Lactation Cookies… Both my husband and I love them! :)



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