The temperatures keep climbing, and it can feel like a real heatwave, whether it’s a dry Sahara-like spell or a humid Ecuadorian stretch. What stands out is how stifling the heat is, and people are looking for meals that are quick, easy to prepare, and that help cool the body rather than raise its temperature.
Salads emerge as the most practical choice for this season, perfect for both home dining and taking away. They come in many colors, shapes, and flavors, yet they share a common strength: they are among the most nutritious and healthy options. Legumes, in particular, shine in hot weather because they nourish without heaviness and help manage body heat.
From lentils to beans and broad beans, the options are plentiful. If there is a clear standout for warm-weather salads, it is chickpeas. Here are three distinct chickpea salad recipes that deliver flavor, texture, and balance.
How to prepare a delicious lentil salad with mustard dressing
Vegetable Chickpea Salad
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A pot of boiled chickpeas
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Egg
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red bell pepper
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one green bell pepper
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Carrot
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Onion
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olive oil and salt
The first step is preparing the egg. After ten minutes of cooking, remove the eggs from the water.
Chop the chickpeas and dice the red and green peppers and onion. Grate the carrot and mix everything with the chickpeas. Season with olive oil and a pinch of salt to finish the salad
Chickpea salad with fresh cheese and tomatoes
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1 can of boiled chickpeas
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Lettuce, arugula, lamb’s lettuce
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fresh cheese
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cherry tomatoes
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onion and garlic
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olive oil and salt
Clean and finely chop the greens. Lightly sauté with onion and garlic, then add the chickpeas. Transfer to a bowl, fold in the fresh cheese and tomatoes, drizzle with olive oil and salt, and the salad is ready.
Chickpea, avocado and tomato salad
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A pot of boiled chickpeas
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Tomatoes
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Avocado
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Cilantro, minced garlic, salt, olive oil and vinegar
You can tailor this recipe to your taste by swapping ingredients a bit. For instance, if you’d rather skip avocado, try cucumbers or broccoli instead.
Start by peeling the tomatoes and cutting them into cubes. Do the same with the avocado or any other vegetables you choose. Place everything in a bowl, add the cooked chickpeas (whether you prepared them or bought them ready to use), then mix in cilantro, minced garlic, salt, extra-virgin olive oil, and a touch of vinegar. A light amount goes a long way.