In summer, when it’s way to hot to cook, and almost too hot to eat, I go for a chickpea salad. I have a few I like to make, but right now this chickpea salad with olives is my favorite. It refreshes me perfectly.
This Chickpea Salad is Easy and Quick
I often have cooked chickpeas on hand – since I cook up a batch most weeks. So this salad comes together in around 15 minutes, depending on what all I add to it. Here’s a list of what I typically include, with a couple options.
Main Ingredients for Chickpea Salad with Olives
Use 2 teaspoons Preserved Lemon in place of the Lemon Juice.
Add 1/4 cup Basil Leaves to the arugula.
Finish it with a spray of Parmesan Cheese, or keep it vegan with Follow Your Heart Dairy-Free Parmesan Style Shredded Cheese Alternative.
Canned Chickpeas vs Cooking Your Own
Pre-cooked chickpeas are easy to find in most any market these days. But I prefer cooking my own. Why?
Cooking your own is way less expensive.
But opening a can is way more convenient.
If you get canned, go for no-sodium and BPA-free cans. Even low-sodium canned beans can have a lot sodium – so be sure to check the package nutrition information.
Make Chickpea Salad with Olives Ahead for On-The-Go Lunches
This salad is even better the next day. So make it ahead for a lunch to take to work, or an on-the-go lunch if you’re on the run. The arugula holds up ok overnight, as it’s a little sturdier greens, but it’s better if you toss the arugula in just before eating.
I’ve make this chickpea salad as much as 4 days ahead without the arugula with great success. Store in the refrigerator in a covered container.
Other Chickpea Salads That You Might Like
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Simple Vegan Chickpea Salad with Olives
- 2 cups cooked chickpeas, or 1 (15-ounce) can
- 1/2 cup sliced green olives
- 2 tablespoons chopped sun-dried tomatoes
- 2 teaspoons minced garlic
- 1 1/2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 cups lightly packed arugula
- 1/2 teaspoon kosher salt, or 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 cup lightly packed basil, thinly sliced, optional
- 1/4 cup dairy-free Parmesan-style cheese, optional
- 1 tablespoon hemp hearts, optional
- Toss together the chickpeas, olives, sun-dried tomatoes and garlic.
- Add the lemon juice, olive oil, and arugula. Toss and add salt and pepper to taste.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Summer and Fall Salads, and our host is Jane who blogs at The Heritage Cook.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious and inspired dishes!
Summer and Fall Salads
- Roasted Fall Veggie Salad – The Red Head Baker
- Polenta Caprese Stackers – Shockingly Delicious
- Spinach, Almond and Berries Salad – That Skinny Chick Can Bake
- Antipasta Pasta Salad – The Heritage Cook
- Mixed Greens, Peach and Corn Salad with Balsamic Maple Vinaigrette – Karen’s Kitchen Stories
- Easy Cole Slaw – Mother Would Know
- Simple Vegan Chickpea Salad with Olives – The Wimpy Vegetarian
- Brussels sprouts Salad with Shallot Vinaigrette – Sarah’s Cucina Bella
- Goat Cheese Salad with Raspberry Dressing – Creative Culinary