The Simple Chickpea Salad I’m Losing My Mind Over.
I feel ridiculous.
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!
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.
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.
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
- 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.
Did you make this recipe?
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I appreciate you so much!
now you have room for ice cream.
196 Comments on “The Simple Chickpea Salad I’m Losing My Mind Over.”
It looks very tasty, love it <3
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what do you think, how long can the salad stay in the fridge and still be yummy?
Wow made this and it is really delicious!
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Hi, I have made this salad weekly – for the beach, for BBQ, for pita chips (dinner, right?), etc. and every single time whole family loves it. Thank you!
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This is an amazing salad, I have shared with family and friends.. I have also added Jalapeños finely chopped and persian cucumbers for a crunch. It does not last long in my fridge.
Sounds good! I plan on making it.
Hey! Have you figured out the nutrition facts for this recipe! Looks delicious 😋
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Is it 3 cups of chickpeas after they are cooked or before ?
You don’t cook the chickpeas. Open the cans (2), drain, rinse, and put in bowl.
You weren’t kiddin’! Delicious recipe, thank you!
I have a different version of this that I make. I use more corn and only I can of chicpeas, and 1 can of kidney beans. No tomatoes. I use agave nectar instead of honey to make it vegan.
Discovered this recipe last year and it has become my essential summer lunch salad! I don’t add corn, double or triple the amount of the vinaigrette (don’t cook), and add mini mozzarella balls!
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Delish and easy to make
This salad is incredible and has changed my life! Thank you so much. We mixed up some chilli tuna with mayo to go with it and wow. Going to try it with whipped feta, on top chilli oil bruschetta, every way we can. What a killer combo of flavour and perfect for casual Sunday lunches!
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I’m not sure how I just discovered this recipe, but this is really easy and really good. The flavor profile reminded of the summery chicken salad, but it tastes so fresh. The warm salad dressing really took this up a level. Very excited to eat this for lunch all week. Would be perfect for a picnic or potluck.
I checked today and I printed this recipe in 2016. Since then I’ve made it countless times. I may adjust the ingredients slightly based on what I have on hand but I try to keep to the original as much as possible. It is so well balanced, healthy, and delicious.
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I love this salad, but subbed cilantro for basil–it was what I had and I LOVE it! Thanks so much–delicious!
MAKE THIS — it’s SO good! Thank you for another amazing (and WW friendly!) recipe Jessica!
Yes. Yes. Yes. This was delish and it will definitely be part of my rotation. Served it with some grilled pita bread and grilled zucchini. Loved it!!