Description
This vibrant Colorful Summer Chickpea Salad is a refreshing and nutritious dish featuring a medley of crisp vegetables and protein-packed chickpeas, tossed in a tangy lemon and herb dressing and finished with a sprinkle of Parmesan cheese. Perfect as a light lunch or a side for warm weather meals.
Ingredients
Scale
Salad Ingredients
- 2 (19-oz) cans chickpeas (garbanzo beans), rinsed and drained
- 2 cups cherry or grape tomatoes, halved
- 1 yellow bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 1/2 English cucumber, halved and sliced thin
- 1/4 cup shredded Parmesan cheese
Dressing Ingredients
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon kosher salt
- 2 garlic cloves, minced
Instructions
- Prepare Vegetables and Chickpeas: In a large bowl, combine the rinsed and drained chickpeas with halved cherry or grape tomatoes, diced yellow and orange bell peppers, and thinly sliced cucumber. Set this mixture aside to prepare the dressing.
- Make the Dressing: In a medium bowl, whisk together the lemon juice, olive oil, freshly chopped basil, chopped parsley, kosher salt, and minced garlic until well combined and emulsified to create a flavorful dressing.
- Toss the Salad: Pour the dressing over the chickpea and vegetable mixture. Toss thoroughly to ensure all ingredients are evenly coated. Taste and adjust seasonings as desired for balance.
- Chill the Salad: Cover the salad bowl and refrigerate for at least two hours. This resting period allows the flavors to meld together and the salad to chill, enhancing the overall taste and texture.
- Finish and Serve: Just before serving, sprinkle the shredded Parmesan cheese evenly over the top of the salad. Give it a gentle toss to distribute the cheese and serve chilled for a refreshing summer dish.
Notes
- For extra crunch, consider adding chopped celery or radishes.
- Substitute Parmesan cheese with a vegan alternative for a vegan option.
- To make ahead, prepare the salad without the cheese and add it just before serving.
- The salad keeps well in the refrigerator for up to 2 days; toss before serving if juices separate.
- Serve this salad with crusty bread or as a side to grilled meats or fish.
