Beat the Heat with a Cool & Crunchy Chickpea Salad!
Here’s another fun and ultra-simple recipe to help you stay cool in this summer heat—and as a bonus, it’s good for you! Chickpeas are a fantastic way to sneak in extra protein, and get this, they’re jam-packed with fiber too. A single cup of cooked chickpeas delivers around 14 g of protein and 12 g of fiber, which helps keep you full, energized, and ready to rock your summer days. Why chickpeas? They power up your muscles, support digestion, and even bring vitamins and minerals like iron, magnesium, and folate, while remaining plant-based and planet-friendly.
Ingredients
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1 (15 oz) can chickpeas, drained and rinsed
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1 cup cucumber, chopped
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1 cup cherry tomatoes, halved
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1 cup red bell pepper, chopped
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⅓ cup red onion, chopped
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1 Tbsp olive oil
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1½ tsp red wine vinegar (or fresh lemon juice)
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¼ tsp salt
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¼ tsp black pepper
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Optional: feta, olives, parsley, avocado
Instructions
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Drain and rinse the chickpeas, then add them to a large bowl.
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Chop the cucumber, tomatoes, bell pepper, and onion and toss them in.
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Drizzle olive oil and vinegar (or lemon juice) over the salad, season with salt and pepper.
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Mix everything gently.
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Let it sit 10–20 minutes (optional) to let flavors meld.
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Serve chilled—or pack in the fridge for up to a few days.
Disclosure:
This post was edited with the assistance of an AI language model and reviewed by Fredericksburg Regional Food Bank staff for accuracy and clarity. Its content is based on the *insert data source if applicable* and reflects our organization's values and priorities.