On the really hot summer days I don’t want to heat up my kitchen to make a meal so I turn to salads that are hearty enough to be a meal. This chickpea salad not only keeps the kitchen cool but it will cool you down as well. It was good the first day and even better after marinating all night in the frig. It makes a ton of food so if you like to cook ahead or need a dish for a pot luck this one is for you. It kind of sounds like an odd combination of ingredients with chickpeas, a boiled potato, a green apple, fresh tomatoes, cucumber and onion tossed with some white balsamic vinegar and sprinkled with fresh cilantro. Let me tell you it’s a winning combination! Just look at how beautiful and colorful this salad is. The serving size is huge too!Serve it over a bed of mixed baby greens and you have a perfect main dish salad. My changes were to use both yellow and red heirloom tomatoes from the farmers market, baby cucumbers and a red onion and omit the nuts. We loved this salad!
Greek Chick Pea Salad
- 1 1/2 cups cooked garbanzo beans (chick peas) or canned, no salt added or low sodium, drained and rinsed
- 3 plum tomatoes, chopped or 2 large heirloom tomatoes one red and one yellow
- 1 boiled potato, peeled and chopped in chunks (I steamed the potato)
- 1 green apple, peeled, cored and chopped
- 1 cucumber, chopped or 5 mini cucumbers
- 1/2 small red onion, chopped
- 3 tablespoons white balsamic vinegar or Pecan Vinegar
- 2 tablespoons chopped cilantro or parsley
- 10 ounces mixed salad greens
Mix all salad ingredients, except salad greens. Chill in refrigerator. Serve on bed of mixed salad greens.
Note: This is even better when refrigerated overnight to blend flavors.
Yield: 4 huge main meal servings (if you want to serve this as a side salad it would serve 8)
Recipe Adapted from Joel Fuhrman’s Eat For Health
See where I originally posted about this recipe here.
Another recipe that looks unusual but refreshing. Perfect for this weekend and the dog days of summer. Thank you Tami! Keep them coming!
In the warmer weather months I like to make trio plates using 3 different cold salads and serving them over baby greens with fresh fruit on the side. It’s perfect for casual entertaining. On those hot summer days we don’t want to eat heavy food and cold salads are perfect.
Thank you for being so kind and encouraging. It’s nice to know that my efforts here on the blog are benefiting others.
Tami, this reminds me of a salad I’ve made in the past. It included garbanzos, cherry tomatoes, red onions and artichoke hearts! Adding artichoke hearts to your recipe – I’ll make this when it’s hot too.. Thanks!
The addition of artichoke hearts is brilliant! I will try that as well. When the weather is warmer I love dining on salads – sometimes making a trio of them and serving them over baby greens with fresh fruit on the side.
Thank you for sharing,
This is perfect for the hot Labor day weekend..Printing right NOW!
Perfect for the weekend Lani!
Tami, what is the trio of salads you make, ie, what are the other two? Thanks!
The other salads can be any of the quinoa salads on the blog, coleslaw, a broccoli slaw or a 3 bean salad.
Oh, my goodness!!!! I just made this for next week’s lunches over greens. Even before letting it sit in the fridge over night, it’s fantastic!!!! Love the tangy, sweetness and crunch combo! I used up items I already had on hand: english cuke, gala apple, oversized grape tomatoes, and fingerling potatoes (boiled), and followed the rest of the recipe. Cannot wait for lunch tomorrow! Thank you so much for your time to share this online!