Italian Vegetable Chickpea Salad

In the summer it is nice to have meals that can be quickly thrown together with no cooking involved.  Vegetable and bean salads can be a great option!  My mom used to make one when I was younger using chickpeas, veggies and salmon, but I have since veganized it into something more delicious (sorry mom!). The chickpeas provide the protein, and it has plenty of veggies plentiful this time of year.  Tomatoes, mushrooms and summer squash combine with the beans in a lemon vinaigrette with fresh parsley make this refreshing salad perfect for a side if serving a crowd, or even a substantial main dish.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

In a large bowl, combine the chickpeas, tomatoes, zucchini, squash, mushrooms, parsley and shallots. In a small bowl, whisk together the lemon juice, olive oil, sea salt, garlic and red pepper flakes. Toss with salad and serve!


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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Paleo
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Child Friendly
  • Easy