I feel ridiculous.
This is unbelievably simple, yet it tastes incredible. I know it sounds silly, but I can’t stop making it.
It’s the kind of dish that brightens a Monday, pairs perfectly with a cold summer beer, holds up poolside without wrecking your swimsuit plans, and still leaves room for an indulgent ice cream bar later. It’s perfect to bring to summer sales shopping trips when you forget to pack a snack, and it’s absolutely worth sharing with friends.
Enjoy it for lunch, dinner, or whenever you need something fresh and satisfying.
The reason it works so well is simple: corn, honey, garlic, fresh herbs and lime—those flavors sing together. Let it rest for a while and the salad becomes phenomenal. Lately I can’t eat chickpeas any other way. I make a batch on Sunday and eat it until it’s gone.
One of my favorite tweaks: spread whipped feta on toast, then pile the chickpea salad on top. It’s unbelievably good. I’ve also eaten it straight from the bowl after a workout—no shame. It’s that perfect.
I like to warm the dressing slightly so the garlic softens and loses its raw bite. Sometimes raw garlic is fine, but for this salad I prefer it mellowed. You can customize the salad however you like: chop the chickpeas for a chunkier texture or use the mixture as a dip with chips. I often ate it on toast with coconut oil, but whipped feta has become my favorite finish.
Best of all, it takes minutes to prepare and keeps well in the fridge. I prefer it after it’s chilled for a bit so the flavors meld, but it’s perfectly fine warm, too—either way it’s delicious.
Summer Chickpea Salad with Honey Garlic Lime Vinaigrette
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Ingredients
- 3 cups chickpeas (or 2 15-ounce cans, drained and rinsed)
- 4 green onions, thinly sliced
- 2 ears grilled corn, cut from the cob
- 1 pint cherry tomatoes, quartered
- 3 tablespoons chopped fresh basil
- 2 tablespoons snipped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 3 garlic cloves, minced or pressed
- 1 lime, juiced and zested
Instructions
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In a large bowl, combine the chickpeas, green onions, corn, cherry tomatoes, basil and chives. Toss with the salt and pepper.
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In a small saucepan, combine the olive oil, red wine vinegar, honey, garlic, lime juice and zest. Heat over low until the mixture is warm and the garlic softens slightly, then whisk to combine.
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Pour the dressing over the chickpea mixture and toss well to coat. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve with toasted baguette spread with coconut oil or topped with whipped feta.
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Now you have room for ice cream.