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Light and refreshing summer salad made with fresh cherry tomatoes, cucumbers, and chickpeas then tossed on a lemony dressing.

Total Time: 15 minutes
Summer Chickpea Salad

Summer Chickpea Salad

So it’s been about a month since baby boy was born and I am exhausted. Honestly, it’s not so much the new baby either… it’s running after the two other littles, and making sure that the oldest is getting chores and schoolwork is done, while making sure the baby is taken care of.

Thankfully he is such a good baby so far and has been sleeping like a champ. Which has been giving me some downtime to relax or even nap while the other two middles are napping.

Summer Chickpea Salad

I’m also super lucky that my mom is still here helping out and letting me sleep in some days. Like I said, it’s the middles that give me more trouble than the baby and my mom is such an amazing help with them.

Since my husband works such crazy hours it’s so nice to have her to rely on when he’s working or sleeping from the night shift. I’m just super grateful for her.

Summer Chickpea Salad

Anyway, I made this easy salad the other day and we ate the entire thing in one sitting.

I’m not a huge traditional salad fan and so ones like this chickpea salad and this cucumber tomato salad I made a while back are perfect.

My mom loves her salads and always has some in the fridge and is always eating some with every meal that she eats – so to switch up the mundane, boring lettuce salads I made this with some random things I found in the pantry and fridge.

I also love love love me some chickpeas… I’ll eat them straight out of the can, I love them so much… but putting them into a summery salad like this is much better. Then top it with a vinegar based dressing and toss to combine.

Boom. Done.

Perfect stand-alone salad (like we did the other day by eating the whole thing) or one the side of your favorite protein.

Summer Chickpea Salad

Light and refreshing summer salad made with fresh cherry tomatoes, cucumbers, and chickpeas then tossed on a lemony dressing.

Prep: 15 minutes
Total: 15 minutes
Yield: 4 servings
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Ingredients

  • 2 cups cherry tomatoes halved
  • 1 cup canned chickpeas drained
  • 1 medium cucumber sliced in half-moons
  • 1/4 cup red onion thinly sliced
  • 1/3 cup fresh flat-leaf parsley chopped
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp lemon juice
  • 1/2 tsp black pepper
  • 1 tsp salt

Instructions

  1. In a large bowl, combine tomatoes, chickpeas, cucumber, and red onion. Toss to combine.

  2. Add olive oil, lemon juice, salt and pepper and toss to combine.

  3. Serve immediately or refrigerate until ready to use - 1-2 hours.

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

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