Chickpea Salad–Keepin’ Cool When it’s Hot

by Sarah on August 1, 2011

After unseasonably mild weather here in the Central Valley of California, it is finally beginning to heat up. And not a moment too soon–I’d really like to see something other than zucchini grow in my garden.  I think I even spied a few baby tomatoes threatening to turn red today.

While the garden loves the heat, trying to whip up dinner when it’s 100* outside isn’t always the most fun.  That’s when I turn to dishes like this chickpea salad.  No cooking required!

So, I saw the newest Harry Potter movie tonight.  Did you all see it?  It was a little bit anticlimactic, but what else can it possibly be if you’ve already read the book?  It’s not like they’re going to make up a new ending.  Well done though, I’d say.  I had a beef with the girls’ hairdo’s at the end but I won’t say anything further in case you haven’t seen it.  I’ll just say:  Frumples.

The rest of my weekend was spent moving around dusty things and getting prepared for some real work to be done in our pantry this week.  I positively cannot wait.  The thought of having all of my kitchen stuff organized makes me giddier than a schoolgirl.

But also scared, because eventually-and soon-I will be without a kitchen for a little bit.  It’s not a major remodel or anything but rather replacing decrepit cabinetry, formica and flooring.  Just a refresher, if you will.

Yes, it is a good thing I like this salad.  I have a feeling that I’m going to find a lot more of these salads to enjoy during that time.  Open cans, chop a few veg, make a dressing.  The end.  Filling, nutritious and no cooking or real prep work even.

Perfect for a hot summer night and perfect for kitchen remodeling.

Chickpea Salad


  • 3 cans chickpeas/garbanzo beans, drained and rinsed
  • 1 can fire-roasted tomatoes, drained
  • 1/2 of a cucumber, seeded and diced
  • 1/2 red onion, diced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 green bell pepper, seeded and diced
  • 1/3 cup chopped parsley
  • 1/4 cup (or more, to taste) crumbled feta
  • 1 lemon
  • olive oil
  • salt, pepper, red chili flakes


  • In salad bowl, combine chickpeas, peppers, onion, cucumber and parsley. Mix together a dressing of 4 Tbsp good quality olive oil and 2 Tbsp lemon juice. Season with salt and pepper. Drizzle over chickpea mixture. Taste for seasoning and add more of the oil, lemon, salt or pepper as necessary. Crumble in the feta and toss.
  • Serve immediately.

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