This pretty little summer chickpea salad is everything I dream about. Delicious summer corn, fresh sweet tomatoes, and pungent basil mixed with hearty chickpeas and tossed in a lemon olive oil vinaigrette. It is healthy, full of protein and packed with flavor. It is an ideal healthy lunch option or a beautiful side for anything off the grill. Enjoy!
Summer Chickpea Salad
Serves: 4-6
Ingredients
- 3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
- 4 green onions, thinly sliced
- 2 ears corn (grilled or boiled), cut from the cob
- 1 pint cherry tomatoes, quartered
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons snipped fresh chives
- ½ cup crumbled feta (optional)
- ½ teaspoon salt
- ¼ teaspoon pepper
- Dressing
- 4 T olive oil
- 2 T fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon
Instructions
- Combine the chickpeas, green onions, corn kernels, tomatoes, basil, chives, salt and pepper in a medium mixing bowl. Prepare the dressing and gently toss well to coat. Cover and refrigerate for at least 30 minutes before serving. Add feta if desired.
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