Summer Chickpea Salads: Fresh, Fast, Flavorful

It’s tough to decide what to eat in hot weather. People want meals that are quick, easy to prepare, and refreshing enough to beat the heat.

Salads shine during this season. They travel well, feed the whole family, and come in countless colors and textures. Legumes, in particular, stand out as wholesome, cooling options that help maintain energy without spiking body temperature.

Avocado and shrimp salad is a perfect summer staple

From lentils to beans, broad beans, there are many choices. Yet chickpeas consistently win for salads. Here are three flavorful chickpea salads that deliver richness and balance for hot days.

Greek Summer Chickpea Salad

Chickpea salad with vegetables

• A pot of boiled chickpeas

• Egg

• red bell pepper

• one green bell pepper

• Carrot

• Onion

• olive oil and salt

Chickpea salad with cod: easy, fast and healthy

The first step is to boil the eggs and then cool them. After ten minutes, remove the eggs from the water. Dice the peppers and onion, grate the carrot, and mix everything with the chickpeas. Drizzle with olive oil, season with salt, and toss the salad well.

A pot of chickpeas ready to be used in various recipes. SHUTTERSTOCK

Chickpea salad with fresh cheese and tomatoes

• 1 can of boiled chickpeas

• Lettuce, arugula, lamb’s lettuce

• fresh cheese

• cherry tomatoes

• onion and garlic

• olive oil and salt

Wash and chop the greens thoroughly. Sauté briefly with onion and garlic, then add the chickpeas. Transfer to a bowl and fold in the fresh cheese and tomatoes. Finish with a splash of olive oil and a pinch of salt for a bright, summery salad.

Chickpea salad supports light weight management goals

Chickpea, avocado and tomato salad

• A pot of boiled chickpeas

• Tomatoes

• Avocado

• Cilantro, minced garlic, salt, olive oil and vinegar

You can tailor this recipe to taste by swapping or adding ingredients. If avocado isn’t preferred, cucumbers or broccoli can be tasty substitutes.

Start by dicing the tomatoes and avocado or chosen vegetables. Combine with the chickpeas, then dress with chopped cilantro, minced garlic, salt, extra virgin olive oil, and a light dash of vinegar. Chill briefly if desired and serve for a crisp, satisfying salad.