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
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
Instructions
- 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.
197 Comments on “The Simple Chickpea Salad I’m Losing My Mind Over.”
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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.
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.
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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!!
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!
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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. :)
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 ;)
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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!
Made it today! Delish!
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Honestly this looks so fresh and delicious and the perfect thing to eat while leaving the refrigerator door open.
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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!
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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.
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I’ve been making this recipe on a weekly basis for the past year. So so good, thank you!
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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Can you tell me the approximate serving size for this recipe? Does it make about 6 cups total? I’d like to make and serve for 100 people and am figuring 1/2 c per person, so I just need to know the approximate number of times I am going to multiply this recipe. Thank you!
hi julia! i’d say it makes more like 4 to 5 cups total (depends on the exact size of chopping your tomatoes, etc) – I have this one to feed about 4 people, so you might want to make it times 12?? eeeek!
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Instead of saying that the flavors “marry,” I have a friend who says that the flavors “get to know each other …” I love that.
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Used lentils in place of chickpeas. Kiddo told me, “I liked it fairly well enough…except the onions.” Husband and I enjoyed, onions and all. Thanks!
Hi! I think this sound delish! But, I have never roasted corn before…can you give me some pointers on the best way to do that? Thank you in advance!
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