Summer salads: quick, cooling meals for hot days
When the heat hits, choosing food that is refreshing, fast to prepare, and light becomes essential. Salads rise to the occasion, offering color, variety, and nutrition that supports staying comfortable in high temperatures. These bowls can be enjoyed at home or taken on the go, making them dependable companions for lunch or dinner during warm weather.
Legumes, especially, shine in seasonal salads. They bring protein, fiber, and staying-power without adding heat or heaviness. Chickpeas, lentils, beans, and similar ingredients form the backbone of many vibrant dishes that keep energy steady while the body stays cool.
Avocado and shrimp salad: a ideal summer dish
Beyond legumes, a mix of fresh vegetables, seafood, and healthy fats creates satisfying meals that are light enough for hot days. Lentils, beans, and broad beans open a world of possibilities, but chickpeas often take the spotlight in summer salads. Here are three distinct chickpea-forward recipes that celebrate this versatile legume.
Greek Summer Chickpea Salad
Begin with a base of chickpeas and add crisp vegetables, herbs, and a bright vinaigrette. The result is a refreshing dish that packs well for picnics or a quick weeknight dinner.
chickpea salad with vegetables
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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
Chickpea salad with cod: easy, fast and healthy
The preparation starts with properly cooked eggs. After about ten minutes, cool and peel them. Dice peppers and onion, grate the carrot, and combine with the chickpeas. Dress with a drizzle of oil and a pinch of salt to finish, yielding a bright, protein-packed salad.
Chickpeas offer sustenance for many meals. A simple, well-balanced mix is created by combining the legumes with crisp vegetables and light seasonings until everything comes together in a harmonious bowl.
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
Wash and chop the greens. Sauté briefly with onion and garlic, then fold in the chickpeas. Transfer to a bowl, add fresh cheese and tomatoes, and finish with a light shower of olive oil and a touch of salt for a bright, satisfying salad.
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 by swapping ingredients to suit taste. If avocado isn’t preferred, try cucumbers or broccoli for a different texture and color.
Start by trimming tomatoes and cutting them into cubes. Do the same with avocado or chosen vegetables. Toss everything with chickpeas, cooked and cooled, then add chopped coriander, minced garlic, salt, extra virgin olive oil, and a gentle splash of vinegar. The result is a vibrant, customizable salad that feels light yet satisfying.