Summer Chickpea Salad

Summer Chickpea Salad

Late summer is the season of opportunity to enjoy the fruits — or vegetables and herbs — of our gardening labours with fresh and colourful salads. I make my summer chickpea salad quite often at this time of year for the chance to throw in plenty of fresh peppers and herbs from my garden. Zesty and delicious, it's always a popular choice with my husband and friends on the patio table no matter how often I put it together.

This is my early submission to this month's No Croutons Required. The challenge for September is to come up with a soup or salad featuring foods grown in your garden. Fruits, vegetables and herbs are most welcome additions to your creations.

Summer Chickpea SaladSummer Chickpea Salad
Recipe by
Published on September 4, 2011

A zesty and refreshing Mediterranean-style chickpea salad dressed with fresh herbs — a great summer lunch or light dinner

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Salad:
  • 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
  • 1/2 pint grape tomatoes, halved
  • 1/2 yellow or orange bell pepper, seeded and chopped
  • 1 or 2 jalapeños, seeded and chopped
  • large handful fresh basil leaves, shredded
  • small handful fresh mint leaves, finely chopped
  • 4 oz (115 g) Feta cheese, crumbled
  • 1/2 cup Kalamata olives, pitted and sliced
Dressing:
  • juice of 1 lemon (3 tablespoons)
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
Instructions:
  • Rinse the chickpeas and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and set aside to cool for 20 or 30 minutes.

  • Place the chickpeas, tomatoes, peppers, herbs, Feta cheese and olives in a large salad bowl. Whisk together the dressing, pour over the salad, and gently toss.

  • Serve cooled or at room temperature.

Makes 4 servings
Summer Chickpea Salad

Other summer salad ideas you may enjoy:
Warm Baby Potato and Pea Salad
Chickpea Salad with Tamarind Dressing
Creamy Potato and Green Bean Salad
Chickpea and Tomato Salad with Chat Masala

9 comments:

bellini said...

Your salad looks so refreshing I can easily see why it would be so refreshing.

Adam and Theresa said...

wow! Did you grow all that in your garden? As we've only been in London for 2 months, filling in before a trip to India I've only managed to tend a chilli plant and basil plant on my window ledge. Does this qualify as homegrown for No Croutons? ..and second, question, what the hell can I do with these as a main feature..chilli pesto? :)

Johanna GGG said...

eating such a salad on the patio makes me long for summer - love all the colours

Priti said...

Salad looks yum n colourful

The Food Hunter said...

This looks amazing..everything I love.

Lisa said...

Hi Adam and Theresa;

I grew lots of herbs this year and peppers and some tomatoes. Basil makes excellent pesto and yes, chili peppers and basil are perfect additions to any soup or salad and would qualify for NCR. Looking forward to your entry as always.

Priya said...

Delicious salad,looks super colourful..

Miri said...

What a lovely fresh salad that is!

ourwaytoeat.com said...

That looks fabulous. I think I'll make that tonight. The garden is booming, after all. I will also post a No Croutons entry soon. It is the most delicious time of year!