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
Ingredients
- 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
Instructions
- 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!
Notes
Hope you enjoy the salad, please comment with your ideas and feedback, I love to hear from you!
xx’s Dreena
This post was originally published August 2014, and has been updated for July 2023.
Scott says
This dish was my first time attempting a plant-based meal as I am trying to lower my meat consumption. It was pretty damn good and will definitely make again! ☺
Valerie says
Thanks, Dreena, for this recipe! I love it so much. Very delicious!
Valerie H.
Tracy says
Best salad I ever made/had! Just wonderful fresh flavors and textures! Next time I’m going to add the garlic though I’m not sure how it could possibly taste better. Thank you for everything you do and share!
Laura says
Hi Dreena,
That looks so yummy! I’ve really only just discovered your site and it is beautiful. It’s winter here in Australia but, that just means it’s slightly colder. I still eat my lunches outside and have been looking for something portable that isn’t boring…looks like I’ve found it!
Laura
Elaine says
It was so delicious ..all of my favorite tastes together ! I am having a friend over for lunch this week and thought it might be a nice salad to serve so I tried it out first on my family last night and we loved it… thanks so much for sharing your gift !
Dreena says
Wonderful! Thanks Elaine for the quick feedback, so pleased it was a hit for you. 😀
Lyn E. says
This salad looks delicious, and I like that idea of serving it with spuds.
Thanks for sharing this with us during your busy summer.
Also came across your Tomato Lentil soup recipe that I’ve just got to try. (I keep making soup even in summer):)
Dreena says
Thanks Lyn! I quite enjoy the odd cool day in summer so I can simmer up a pot of soup! 🙂
Emma says
Sounds tasty Dreena. I like the suggestion to serve with grilled potatoes & cashew cheese. I bet it would be yummy stuffed in a WW pita too 🙂
P.S. I only realized it was August on Sunday (the 3rd!)
Dreena says
haha Emma, glad I’m not alone catching up to August! 🙂
Lynn says
This looks fab, Dreena! Once I get some tomatoes I’ll be sure to try it. I might sub in yellow peppers for the olives, and maybe a few raisins – because just about everything is good with raisins :). The dressing reminds me of Chef AJ’s Yummy Sauce, which I just had over a bowl of sweet potato, white beans and kale. Anything lemon-y has me hooked!
Dreena says
Oooh, I like your ideas, Lynn! I too love lemon in dressings – brightens just about all flavors! Enjoy. xx