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Summer Veggie and Chickpea Chopped Salad {vegan + gluten free}

  • Author: Nyssa Tanner
  • Total Time: 15 minutes
  • Yield: about 4-6 servings 1x


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!



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


  1. Prep chickpeas, veggies, herbs, and green onions and add them to a large bowl. 
  2. Toss together with lemon juice, olive oil, maple syrup, and salt and pepper. Taste and add a little more salt if needed. 
  3. Just before serving fold in feta cheese and/or avocado if using. 
  4. Serve immediately or store in the refrigerator for up to 3 days! 


  • 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!
  • Prep Time: 15 minutes
  • Category: salad
  • Method: chopped
  • Cuisine: vegetarian