Summery Chickpea Salad

Summery Chickpea Salad

Shortly after starting this website, I did a post for Mediterranean-ish Chickpea Salad. With summer upon us and salad season in full swing, now seemed like the time to revamp that a bit with a new photo and suggestions for adding in more delightful fresh produce. So, here you are – soak up the flavors of the season with this Summery Chickpea Salad!

Summery Chickpea Salad

Recipe by Legume LadyCourse: Meals, SaladsDifficulty: Easy
Servings

4

servings
Prep time

10

minutes

Summer is upon us and salad season is in full swing. Soak up the flavors of the season with this Summery Chickpea Salad, packed with flavor and fresh produce!

Ingredients

  • 1.5 cups cooked chickpeas (or 1 15.5-oz. can)

  • 1/2-3/4 cup artichoke hearts (marinated in oil) with their juices/marinade, to taste (but let’s be honest – more artichoke hearts always seems to be a good idea)

  • 1/4 cup sun-dried tomatoes, packed in oil

  • 1 medium-sized cucumber

  • 1 bell pepper

  • 1/4 cup chopped parsley

  • Chives or green onions, to taste (or both, if you’re feeling wild)

  • Fresh lemon juice, to taste

  • Salt and pepper, to taste

  • 1/2 cup crumbled feta – see note

  • Your favorite salad greens, for serving

Directions

  • Drain and rinse chickpeas (rinsing is not really necessary with home-cooked chickpeas as it is with canned). Place them in a large bowl.
  • Chop artichoke hearts and sun-dried tomatoes to desired bite size. (For example, I like leaving decent-sized chunks so I can enjoy nice bites of marinated artichoke hearts – but you may prefer smaller pieces so everything is coated with artichoke hearts. Follow your heart when it comes to artichoke hearts, as the popular saying goes.) You want some of their oils/marinade/juices to end up with the chickpeas for flavor, so do not drain. Add to the chickpeas.
  • Chop up cucumber and bell pepper. Make this salad your own by deciding what ratios you want and what size to chop your delicious bites of summery produce. Add to the chickpeas and stir.
  • Chop up the parsley, chives, and/or green onions. Combine with the chickpeas, squeezing over fresh lemon and adding salt and pepper to taste – remember that the feta will be salty, so you don’t need to over-salt here. Stir well and then add the feta. Waiting on the feta helps make sure it does not just dissolve and that you will have nice crumbles in your salad.
  • Taste for seasoning and adjust as needed. You may want to add more artichoke marinade, lemon juice, etc.
  • If you have time, allow the flavors to blend for a few hours in the refrigerator. Taste once more for seasoning before serving and adjust if needed, then spoon over a bed of fresh salad greens.

Notes

  • I would highly recommend getting a block of feta you crumble yourself because the flavor and texture tends to be much better. If you can get sheep’s milk feta packed in brine (Costco sells it by us), it is amaaaazing and will pack extra flavor and tang.

PS Yes, I do make this Summery Chickpea Salad recipe in other seasons, too. But something about enjoying a bowl of this in summer just feels – and tastes – extra perfect.

In the mood for another chickpea salad (I mean, who isn’t, right?)? Try this Chickpea Waldorf Salad, or maybe this Crabby Chickpea Salad. Or, maybe both? πŸ™‚

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