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Summery Veggie-Packed Chickpea Salad Recipe

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3.9 from 7 reviews

This Summery Veggie-Packed Chickpea Salad is a fresh, vibrant, and nutrient-dense dish featuring a mix of crisp sugar snap peas, juicy cherry tomatoes, cool cucumber, grilled corn, and creamy avocado, all tossed in a zesty lemony dressing. Perfect as a light lunch or side dish, this salad combines wholesome chickpeas with garden-fresh herbs and a tangy, slightly sweet dressing to create a refreshing and satisfying meal that’s ready in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Salad Ingredients

  • 1 15 ounce can of chickpeas, drained and rinsed
  • 1 cup sugar snap peas, cut into 1/4 inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1 cup corn kernels, grilled, fresh, or frozen and thawed
  • 1/2 cup diced radishes
  • 1 medium avocado, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 4 green onions, thinly sliced

Dressing Ingredients

  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons grainy mustard
  • 2 teaspoons maple syrup or honey
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Add salad ingredients: Add chickpeas, sugar snap peas, diced cucumber, cherry tomatoes, corn, radishes, avocado, fresh parsley, dill, and green onions to a large bowl. Gently combine to mix the vibrant veggies and herbs together, setting the base for your salad.
  2. Make lemony dressing: In a small bowl, whisk together fresh lemon juice, olive oil, grainy mustard, maple syrup or honey, kosher salt, and black pepper until the dressing is fully emulsified, smooth, and tangy with a hint of sweetness.
  3. Toss salad: Pour the freshly made dressing over the salad ingredients. Toss everything thoroughly until all the components are evenly coated with the flavorful dressing. Adjust seasoning with salt and pepper to your taste preference.
  4. Serve and enjoy: Serve the salad immediately for best freshness and flavor, or cover and refrigerate until ready to eat. This salad maintains its crisp texture and vibrant flavor even after chilling.

Notes

  • Use fresh or frozen corn for convenience; grilling the corn adds extra smoky flavor.
  • Maple syrup can be substituted with honey or agave nectar for a vegan option.
  • For added crunch, consider topping with toasted nuts or seeds just before serving.
  • This salad is best served fresh but can be stored in the fridge for up to 2 days.
  • Adjust herb quantities based on personal preference or availability; cilantro can also be a nice substitute.
  • To make it a complete meal, serve over greens or with warm pita bread on the side.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/summery-veggie-packed-chickpea-salad-recipe/