Get Nutrition Tips Now!

Sign up now and receive 8 tips to help you be healthier starting today!

Email address
First Name

Summer Chickpea Salad

June 12, 2017

You are reading the very first post I’m writing from Thailand, thanks to my prep skills before we left Kuwait. We’re having a great time and have already done so much. The first of several posts about our time here will be arriving on Thursday, so stay tuned! But first, I’ve got to share this super easy Summer Chickpea Salad with you.

vegan, salad, farro, chickpea, recipe

Summer Chickpea Salad with Farro and Red Onion

It is insanely delicious. And so easy that I actually waited until I was almost hungry for lunch to start making it. It is best if you let it sit in the fridge for at least 30 minutes before serving. However, it is still so good even you don’t wait. I did have Kyle grill the corn for me the night before so when I was making the salad all I had to do was cut it from the cob.

This recipe came from How Sweet It Is by Jessica Merchant and you can find it here. Of course, I doubled it and was super happy I did. I’m sure there’s a limit, but I swear it was even better on the last day we had it than it was on the second day.

I added a few red onion slices and some farro. You could throw in any grains you have – quinoa, barley, or farro would all add some heartiness, or feel free to leave them out. The farro I had was already cooked so it didn’t add any cooking time for me. Some edamame would add quite a bit of protein to this dish as well.

Print Recipe
Summer Chickpea Salad
Deliciously simple summer salad with tons of flavor!
vegan, summer chickpea salad, nutrition, recipe
Course Main Dish
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
Servings
Ingredients
Course Main Dish
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
Servings
Ingredients
vegan, summer chickpea salad, nutrition, recipe
Instructions
  1. In a large bowl, combine chickpeas, onions, corn, basil, and chives. Toss well with salt and pepper.
  2. In a small saucepan, add the oil, vinegar, honey or maple syrup, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.
  3. Pour the liquid over the chickpeas and toss well to coat.
  4. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits!
Share this Recipe

Nutrition Profile

  • 330 calories, 7 grams protein, 41 grams carbohydrates, 19 grams fat, 2 grams fiber

    I would love to hear what you think about this recipe if you try it!

Looking for other super simple recipes? Try these:

Three Bean Salad

Middle Eastern Chickpea and Black Bean Salad

Bulgur Salad with Minted Sumac Dressing

 

You Might Also Like

No Comments

    Leave a Reply