Chickpea Salad

Chickpea Salad

Can it really be? Is Labor Day Weekend just a few days away? A friend of mine mentioned that starting next week, Starbucks will begin brewing their Pumpkin Spice Lattes; I actually learned that if you’re really yearning for a taste of fall, you can probably even order one now. But as much as I adore pumpkins and spice and all things nice, I think I want to hang on to summer just a wee bit longer.

In my neck of the woods, we’re in that gorgeous time of year, where the early mornings and evenings require sweaters and slippers. Those little glimpses of the fall weather to come give way to a warm (sometimes hot) mid day, and it’s back to tank tops and cravings for summer food. For me, that means salads. Hearty ones like this Chickpea Salad.

The markets now are full of so much freshness, it is the perfect time of year to dice up those gorgeous heirloom tomatoes, crunchy cucumbers and vine-ripened jalapeño peppers. The herbs are in full swing, too. Toss the season’s best into a salad with creamy flaxen chickpeas, and a zingy lemon garlic dressing, and you have a salad that is not just full of ripe and vibrant flavor, but is incredibly good for you.

If you’re looking for a perfect side dish to serve for your Labor Day barbecues, you will love this one. Make it early in the day, let the garbanzo beans soak in that sunshine flavor. After all, they need to savor summer, too.


Chickpea Salad

Serves 4.


1 15-oz can of garbanzo beans (chickpeas)
1 1/2 cups peeled and diced English cucumber
1 1/2 cups diced tomatoes
1 jalapeno, seeds and pith removed, finely diced
1/2 cup finely diced red onion
1/2 cup cilantro, minced
2-3 tablespoons minced basil
2-3 tablespoons minced mint
2 garlic cloves, mashed
1 teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons rice vinegar
3 tablespoons extra virgin olive oil
freshly ground black pepper


Rinse and drain chickpeas. In a medium bowl, combine the chickpeas, cucumber, tomato, jalapeno, red onion, and herbs. In a small bowl, mash together the garlic and salt. Whisk in the lemon juice, mustard, vinegar and olive oil. Season to taste with pepper. Toss the dressing into the chickpeas and vegetables. Let it sit for at least an hour in the refrigerator. Give it one final toss before serving.


  1. Kathryn | Dramatic Pancake

    Gorgeous! I’m so torn about the weather and what I want to cook these days. Part of me is excited for fall, but part of me wants to cling to the little bit of summer we have left! This looks like the perfect compromise: light but still hearty.

  2. Mdivani

    Another excellent recipe for me!! Think i’ll actually make it tonight! Thanks!!

  3. Carrie

    What a great salad! All of those colors are beautiful! I love anything packed full of great vegetables like this.

  4. Charissa

    Looks so good…I’m such a huge fan of protein filled (vegan) salads like this! Rather brilliant, if I do say so myself!

  5. Lauren @ hey, who cut the cheese?

    This salad is beautiful! Thanks for sharing. I’m torn between being excited about the prospect of being able to wear sweaters again and enjoy the foliage, and being sad that the delicious fruits and vegetables that are so readily available during the summer will soon be gone.

  6. Magic of Spice

    I does seem as though summer has flown by, but I do enjoy the cool mornings :) Lovely and fresh salad, I so enjoy garbonzo beans especially in salads…
    Hope you are having a lovely week

  7. Kasey

    I can’t believe how quickly summer has flown by! I’m ready for those Pumpkin Spice lattes, though. And Fall cooking! Yes.

  8. Ann

    Ooooh….I like this one! So many fresh ingredients and I bet it pairs well with everything!

  9. Leslie

    This looks great! I’ll be making this throughout the summer. Thank you

  10. Raleigh

    This was so good – I added crumbled feta and omitted the jalapeño (only because I didn’t have it on hand) and it was still awesome. The whole extended family loved it.

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  12. Natalie

    This recipe was good, but I found it to be way too salty.  I should have added the salt last, to taste, rather than the entire 1 tsp recommended.  

  13. Amy

    This is a great salad. I added crumbled feta to it, didn’t use the jalapeño and used a variety of dried spices that I like. I also increased the amount of dijon and vinegar as I like extra flavour.

  14. Claudia Phillips

    I just made this and it is delicious! I made a few modifications. I left out the onion and jalepeno because I wanted it to be a little milder. Instead of rice wine vinegar, I used a gourmet white balsamic vinegar. I didn’t use basil and I used dried mint (not fresh) and crumbled it into the dressing. The dressing is fantastic! This recipe is a keeper. Thanks.

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