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Overhead photo of chickpea, cucumber, tomato, peach, feta, basil salad in serving bowl with spoons in the bowl. A small bowl of lemon vinaigrette behind the salad.
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4.47 from 52 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 Time20 minutes
Total Time20 minutes
Course: Salads
Cuisine: American
Keyword: chickpea salad, summer salad
Servings: 5 servings
Author: Danae Halliday

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.

Nutrition

Serving: 1g | Calories: 268kcal | Carbohydrates: 38g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 435mg | Fiber: 8g | Sugar: 13g