Summer “Chopped” Chickpea Salad Print Recipe Print Recipe

It’s officially summer and it’s HOT.

Just how I like it. Hot like your… no. That’s not right. Or funny.

I like chickpeas. no, I’m obsessed with chickpeas. True confessions, I eat an entire can (14 ounce) a day. Except yesterday. My husband drew the line, so I went with the can of cannellini beans. It wasn’t the same.

I’m not vegetarian, I eat chicken and fish, just not recently. I’ve been drinking protein shakes, eating {lots of} beans, and quinoa for any sort of protein. Knowing me, my eating patterns could change next month.

While I’m still on this chickpea kick, I made this refreshing summer salad, full of colorful vegetables and fresh basil. It’s de.licious! What’s funny is my husband doesn’t like chickpeas (so he said) until I made this salad. We fought over the last few bites. I’m pretty sure I won, at least that’s what I’d like to think.

I packed this salad in these little jars, making it easy for my husband to throw in his lunches. This would also be perfect for a picnic or summer concerts. Now that I think about it, our local Jazz on the Plazz starts this week. Oh, I love summer. I really do.

You can eat this plain or with {gluten-free} pasta, or over lettuce spring mix. Tomorrow night we (yes, me too) plan on making this along with our FAVORITE lemon chicken + pasta. You want the lemon chicken recipe now, don’t you? Okay, but you’ll have to wait.

Gluten-free | Dairy-free | Healthy

{Created/Photographed by With Style and Grace}

Chickpea and Basil Salad

PRINT Recipe

{Recipe adapted from Mountain Mama Cooks}


  • 14 oz can garbanzo (chickpeas) beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 english cucumber, diced or quartered
  • 3 scallions, diced
  • 1 orange bell pepper, diced
  • 1/4 cup fresh lemon juice – about 2 lemons
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • salt + pepper to taste
  • 2 tablespoons chopped fresh basil
  • feta cheese, crumbled (optional)


In a large bowl combine garbanzo beans, tomatoes, cucumber, onions, and bell pepper. To make the dressing, whisk together lemon juice, vinegar, and olive oil. Drizzle dressing over bean and vegetable mix. Season with salt and pepper. If you can, let this marinate for about 6-8 hours before serving. Trust me, it’s much better after it sits. When your ready to enjoy, top with basil & feta cheese – if you like.

Eat alone, with pasta, over a salad or mixed with chicken (in your pasta)

Be Sociable, Share!

You can leave a response, or trackback from your own site.

  • katy

    that’s pretty much the cutest salad i’ve ever seen.

  • Ridgely’s Radar

    I am excited to try this – I like how you made individual portions! I need to be more healthy and make smarter choices – this is a perfect summer dish to bring to work.. or picninc.. or anywhere.

  • Will

    Gorgeous, Lisa!

  • Kris

    beautiful photos Lisa!

  • Hannah

    I am making this ASAP. Tomorrow when I get home. Yum yum.

    Thanks for sharing!

  • Food Lover

    YUMM can’t wait to try it! Maybe I’ll make it while I watch “Extreme Chef” on the Food Network on Sunday, June 26th at 10:30pm/9:30c!! Check it out!!!

  • Rivki Locker (Ordinary Blogger)

    I am always on a chicpea kick and this looks marvelous. Love the colors and shapes. Thanks for sharing.

  • Naomi

    Gorgeous photos and I love the recipe. It’s so fresh and crisp in flavor.

  • http://Facebook Marcia Goldman

    Sometimes I drain and rinse a can,coat them with Newman Own light Basalmic and roast them,but not too dry. YUMMERS!

  • gluten free desserts

    Thank you for your nice Information. I like it very much. I will try it at my home.

  • Whitney

    I am so excited to try this! Making it tonight for lunches all week 🙂 btw, I LOVE the print feature! Makes it so easy.

  • Lori @ Laurel of Leaves

    Delicious! I love how you packed them in individual jars. Impromptu picnics are always easier when you’re prepared 😉

  • janelle

    YUMMIES! I love chickpeas and this looks delicious. So excited to make this!

  • emily @ the happy home

    yummmmmy! this would be super good with a bit of mint in there, too! i love chickpeas too– i could eat a can a day, too, i think!

  • Kristi

    Oh I adore chick peas!!! Seriously, are you watching me eat this past month or so ;-))) As I have been on a chickpea kick ~ they go into every salad I have been making, I snack on them right outta the fridge, and I will sometimes throw some on my avocado with S&P and balsamic too! But this recipe just might be my new Summer fave ~ eeks, can’t wait to try ;-)))


  • jacquelyn | lark + linen

    this looks so delicious. I particularly like how it’s served in a mason jar. Can’t go wrong with that!

  • Ashley

    Love me som chickpeas! Stored in these cute jars makes it even more appealing 🙂

  • Pingback: Yoga in the Park with Mark | Kaitlin With Honey()

  • Pingback: South Beach Diet Lunches | Kaitlin With Honey()

  • Pingback: Yep, Another Salad Recipe Coming At Ya! | Sprinkled with Love()

  • Natalie Boenker

    Just made this for the 3rd time in the past month, its SO good and keeps so well! Thanks for this yummy but healthy recipe!