Colorful Summer Chickpea Salad

When the weather gets hot, cool down with this simple and delicious Chickpea Salad with fresh vegetables, lemon and fresh herbs. I love chickpeas. I throw them into salads, roast them in the oven, even eat them by the handful. So when I saw this recipe I could hardly wait to give it a try. It makes a wonderful summer side dish or appetizer. Serve alone as a side dish or as an appetizer with pita chips or lettuce wraps. If you are in a hurry you can always toss it together and serve, but I recommend letting the flavors mingle in the fridge two hours before serving.

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Colorful Summer Chickpea Salad

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  • 2 19-oz cans chickpeas (garbanzo beans) rinsed and drained
  • 2 cups cherry or grape tomatoes, halved
  • 1 yellow bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 1/2 English cucumber, halved and sliced thin
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 1/4 cup shredded Parmesan cheese


  1. In a large bowl, combine chickpeas, tomatoes, bell peppers and cucumbers; set aside.
  2. In a medium bowl, whisk lemon juice, olive oil, basil, parsley, salt and garlic. Toss with chickpea mixture and adjust seasonings to taste. Chill for two hours before serving. Top with Parmesan cheese before serving.

Yields: 8 servings

Source: Heat Oven to 350

12 Responses to “Colorful Summer Chickpea Salad”

  1. #
    Rufus' Food and Spirits Guide — July 17, 2011 @ 1:54 pm

    This is one of our favorite summer dishes. My wife doesn’t like cucumber much, but other than that I know she’d love this recipe. We usually use what’s on hand. Love it with feta. Great pictures and recipe!

  2. #
    Caroline — July 17, 2011 @ 3:38 pm

    Mmm this looks so fresh and delicious, Christina. I don’t like cucumber, so I’d probably omit that ingredient, but I’m sure the salad would still be just as tasty without it!

  3. #
    chicaandaluza — July 17, 2011 @ 5:11 pm

    Love chickpeas and have most of the other ingredients growing in my veggie patch (well, not the cheese, clearly!) so will try this one out.

  4. #
    Maris(In Good Taste) — July 17, 2011 @ 6:46 pm

    Such a bright an vibrant salad. I also love chick peas so this will be perfect for me

  5. #
    Jenny — July 17, 2011 @ 7:43 pm

    Love the salad and all those colors!

  6. #
    Anita Menon — July 18, 2011 @ 6:03 am

    It looks like a rainbow of a salad. Stunning indeed.

  7. #
    Kate Fromscratch — July 18, 2011 @ 9:20 am

    This looks delicious! I love that it’s balanced and cost effective too. Gorgeous!
    Thanks for the follow on Twitter, by the way. Followed back. Love your blog!

  8. #
    Nicole@HeatOvenTo350 — July 18, 2011 @ 11:56 am

    I’m glad you liked this salad, too! Honestly, the colors make me want to eat it every time I make it.

  9. #
    Jennifer Eloff — July 18, 2011 @ 8:41 pm

    Love the colors – that salad sounds super.

  10. #
    Karen — July 20, 2011 @ 2:44 pm

    I just made this salad for lunch and it was great! Everything plays so nicely together in this salad and nothing is overpowering. Thanks.

    • Christina replied: — July 20th, 2011 @ 11:40 pm

      Thanks so much for letting me know how it turned out for you! My husband is already requesting that I make it again. :)

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