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
Green Olives
Garlic
Sun-Dried Tomatoes (for a touch of umami!)
Arugula
Lemon Juice
Olive oil
Optional Ingredients
Use 2 teaspoons Preserved Lemon in place of the Lemon Juice.
Add 1/4 cup Basil Leaves to the arugula.
Sprinkle in 1 tablespoon Hemp Hearts or 1 teaspoon of Nutritional Yeast.
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.
If you cook your own like I do, here are my tips for cooking them on the stove top, in a slow-cooker, or in an electric pressure cooker.
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
Chickpea Salad with Garlic and Olives
Mediterranean Cauliflower Salad with Crispy Chickpeas + Miso Dressing
Pan-Fried Chickpea Salad & Curried Yogurt
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Simple Vegan Chickpea Salad with Olives
Ingredients
- 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
Instructions
- 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
Liz says
I could eat this deliciousness ALL week long for lunch! I love the addition of chickpeas and sun-dried tomoatoes!
The Wimpy Vegetarian says
Thanks so much Liz! It’s been the perfect lunch or dinner to have on hand over the past month 🙂
Jane says
What a wonderful main course salad Susan, I love all the flavors and textures. I especially love that you used hemp hearts – a lesser known and fabulous ingredient! This is a salad everyone will enjoy!
The Wimpy Vegetarian says
And it’s EASY!! Thanks so much, my friend!
Karen says
A salad you can make in advance! That is so convenient and it sounds delicious!
The Wimpy Vegetarian says
Thanks so much! Yes, I have some in the refrigerator right now!
Barbara Kiebel says
I’m with you…cook your own! I use the pressure cooker to make them for hummus and it’s easy and the ability to season makes them taste so much better.
That being said, ahem, I have never considered them for a salad so I love this…it looks and sounds fantastic!
The Wimpy Vegetarian says
It’s absolutely delicious, Barb! And so quick and easy to throw together at the last minute.
Sarah Walker Caron says
Do you ever make big batches of chickpeas and freeze some? Curious if they are as good when you do that. In any case, this salad sounds delicious!