This Summer Chickpea Salad brings together summer tomatoes, spinach, and basil with chickpeas, olives, and avocado in a bright, tangy lemon dressing.
It’s an easy summer recipe that is satisfying yet still light and very simple to make.
Now, you guys know I love beans. Love ’em, legume-y goodness love.
Not only for their nutrition, but I just love how versatile they can be in dishes, and adding unparalleled heartiness.
Yet, I typically turn to hot dishes when making bean dishes – like soups, casseroles, stews, and on. (You too?)
As much as I love these dishes, some days are just too hot to turn on the oven, or even the stove.
While I love my hummus and dips as much as the next legume-lovin’ vegan, sometimes I want something different.
I’ve been turning to bean-based salads on hot days, like this Summer Chickpea Salad.
Salads with beans. Not a novel idea, I know.
But, somewhat novel for my family to eat for dinner. They associate “hot food” with dinner (ahem, Paul does). But you know, they are ‘warming up’ to the idea.
Sure, I meet them halfway. I typically serve up the salad alongside some spuds in the IP – or grilled spuds. (I grilled sweet spuds this week for the first time, wow!)
Chickpeas are my bean of choice in this summer chickpea salad because I think their firm texture holds up well amongst the softer tomatoes, avocados, and spinach. But, if you prefer another bean, cannellini beans would sub well.
Hope you enjoy this Summer Chickpea Salad as much as we do!
(p.s. this recipe can also now be found in Dreena’s Kind Kitchen)
Let me know in the comments. x Dreena
Summer Chickpea Salad
- 2 – 2 1/2 tbsp freshly squeezed lemon juice
- 1 tbsp pure maple syrup
- 1 tsp dijon mustard
- 1/2 tsp salt rounded
- 1/2 tsp lemon zest optional
- 2 cups cooked chickpeas see note
- 1 cup tomatoes cut in bite-size chunks
- 1 cup avocado cut in bite-sized chunks
- 1/2 cup kalamata olives sliced
- 1 1/2 – 2 cups fresh spinach leaves roughly chopped
- 1/4 cup torn/chopped basil leaves
- 1-2 tbsp chopped chives optional
- In a large bowl, whisk together the lemon juice (starting with 2 tbsp), maple syrup, dijon, salt, and lemon zest (if using). Add the chickpeas, tomatoes, avocado, olives, spinach, and basil (and chives, if using). Toss through, gently so not to break up the avocado too much. Taste, and if you’d like more lemony tang, add the extra 1/2 tbsp of juice. Season as desired with more salt or with some pepper. Serve!
Hope you enjoy the salad, please comment with your ideas and feedback, I love to hear from you!
This post was originally published August 2014, and has been updated for July 2023.