4.5 from 156 votes
Summer Chickpea Salad
Summer Chickpea Salad is loaded with chickpeas, corn, cucumbers, tomatoes, peaches, feta, basil and tossed in a fresh and tangy lemon vinaigrette.
Prep Time
20 mins
Total Time
20 mins
Servings: 5 servings
Calories: 268 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 15 ounce can chickpeas rinsed and drained
- 1 1/2 cups chopped Persian or English cucumbers
- 1 cup cherry tomatoes halved
- 1 cup fresh or frozen defrosted corn (if using fresh, grilled is best)
- 1 peach diced
- 1 Jalapeño seeded and minced
- 1 tablespoon finely chopped chives
- 1/4 cup basil leaves chopped
- 1/2 cup cubed or crumbled feta cheese
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Kosher salt and fresh ground black pepper to taste
Instructions
- In a large serving bowl combine the chickpeas, cucumber, tomatoes, peach, corn, jalapeño, basil, chives and feta.
- In a small bowl whisk together the lemon juice, dijon, honey, olive oil salt and pepper. Pour the vinaigrette over the salad and stir together until combined. Taste for seasoning and serve or cover and refrigerate until ready to serve.
Cup of Yum
Nutrition Information
Serving
1g
Calories
268kcal
(13%)
Carbohydrates
38g
(13%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Cholesterol
13mg
(4%)
Sodium
435mg
(18%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 268
% Daily Value*
| Serving | 1g | |
| Calories | 268kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 13mg | 4% |
| Sodium | 435mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.