This summer veggie and chickpea chopped salad is made with a rainbow of fresh crunchy summer vegetables, herbs, and green onions. A flavorful and easy to make salad that’s perfect for summer BBQ’s and potlucks! Vegan and gluten free!
I’m not sure that anything says summer like a colorful chopped salad that is ready for all your warm weather picnics and potlucks!
This summer veggie and chickpea chopped salad got it’s start a few weeks ago when we went camping near Mt. Rainier. The first version that I made was a little more simple than this one – just chickpeas, asparagus, peas, herbs, and an easy lemony dressing. I made it using some of my haul from my weekly produce delivery from Imperfect Produce.
The next time I made it was when I was visiting my BFF in California last weekend. We were going camping just for one night and made a few things to take with us for dinner that night and lunch the next day. We made a batch of this super yummy paleo banana bread and also wanted a few yummy cold salads to much on. We decided to make this salad but brighten it up a little bit with some extra variety of veggies. We ended up adding in thinly sliced radishes and peppers, and it was DELICIOUS.
I got so many responses about it from my little Instagram story that I shared that I knew I had to make a quick recipe for it to share on NK!
Honestly you could use just about any mix of veggies that you have on hand, or feel like using. Hearty enough for a satisfying vegetarian lunch, or as a side dish to share at your next BBQ. I’m gonna go ahead and call it the ultimate healthy cold summer salad to enjoy the best of summer produce!
How to make this summer veggie and chickpea chopped salad
The best part about this salad (besides eating it 😜) is how crazy easy it is to make.
It comes together in two easy steps:
- Chop all your veggies into bite sized pieces and add them to a large salad bowl with some drained + rinsed chickpeas, fresh herbs, and sliced green onions.
- Add all of the dressing ingredients RIGHT TO THE BOWL. You don’t even need to mix it together before tossing it into the salad.
The salad ingredients
Like I said – you really could use any combo of veggies that you have or are craving, but these is the combination of ingredients that we loved the most.
- Chickpeas
- Sugar snap peas
- Asparagus
- Radishes
- Sweet baby peppers
- Green onions
- A mix of fresh herbs
The dressing is made with:
- Lemon juice
- Olive oil
- Maple syrup
- Salt and pepper
That’s IT babes! So easy, right?! And it packs such a bright flavorful punch 👊🏼
Serving suggestions
This summer veggie and chickpea chopped salad is delicious on it’s own as a satisfying and healthy vegetarian lunch, but could also be served alongside other summery fare.
If you eat dairy it is also DELICIOUS with some crumbed feta or goat cheese. We even added some avocado to one of the batches I made last weekend which was seriously NEXT LEVEL – 10/10 would recommend.
And because all of the veggies are raw it holds up really well in the refrigerator or in a cooler for a few days. I would even say that it might be better the second day after making when the chickpeas and veggies have had a chance to sort of marinate in the dressing for awhile 👏🏼
A few notes on the recipe
- This salad is sturdy enough that it can be made in advance and stored in the refrigerator until ready to serve.
- To make is a little more hearty add some crumbled feta or diced avocado.
- Feel free to substitute the summer veggies for whatever is available!
- I used a mix of cilantro and parsley for the herbs, but dill would also be delicious!
Summer Veggie and Chickpea Chopped Salad {vegan + gluten free}
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: about 4–6 servings 1x
Description
This summer veggie and chickpea chopped salad is made with a rainbow of fresh crunchy summer vegetables, herbs, and green onions. A flavorful and easy to make salad that’s perfect for summer BBQ’s and potlucks! Vegan and gluten free!
Ingredients
For the salad:
- 1 can of chickpeas, drained and rinsed
- 1 cup of snap peas, thinly sliced crosswise
- 1 cup asparagus, cut into 1/2 inch pieces
- 5 radishes, thinly sliced
- 1 cup of baby sweet peppers, thinly sliced
- 4 green onions, thinly sliced
- 1/3 cup mixed fresh herbs, roughly chopped – I used cilantro and parsley
- 1/4 cup crumbled feta cheese (optional)
- 1 avocado, diced
For the dressing:
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon sea salt + more to taste
- 1/4 teaspoon black pepper
Instructions
- Prep chickpeas, veggies, herbs, and green onions and add them to a large bowl.
- Toss together with lemon juice, olive oil, maple syrup, and salt and pepper. Taste and add a little more salt if needed.
- Just before serving fold in feta cheese and/or avocado if using.
- Serve immediately or store in the refrigerator for up to 3 days!
Notes
- This salad is sturdy enough that it can be made in advance and stored in the refrigerator until ready to serve.
- To make is a little more hearty add crumbled feta or diced avocado.
- Feel free to substitute the summer veggies for whatever is available!
- I used a mix of cilantro and parsley for the herbs, but dill would also be delicious!
- Category: salad
- Method: chopped
- Cuisine: vegetarian
Crystal Miller says
Delicious! Left out the asparagus (husband won’t eat it) and added in the feta and avacado. Perfect lunch for a hot summer day.
★★★★★
Nyssa Tanner says
I love those additions! This salad is perfect with some feta and avocado. So glad you enjoyed!! 🙂