Creamy Summer Salad with Crispy Chickpeas - fresh summer veggies mixed with a vegan creamy dressing and crispy roasted chickpeas makes for a delicious, healthy summer meal. #vegan #dairyfree #glutenfree #plantbased #healthy #salad #recipe

Creamy Summer Salad with Crispy Chickpeas


Isn't the taste of in-season veggies so delicious? Summer tomatoes and cucumbers have such amazing flavour and crispness when it is their local time to shine.

These gorgeous summer babies are what inspired me to make this tasty salad. It is quick and easy and just screams "summer"! If you have a veggie garden of tomatoes, cucumbers and/or parsley this recipe is perfect!

Of course I wanted to be mindful that is has good protein and iron so I added the crispy roasted chickpeas (which are also delicious on their own) and a creamy dressing. 



serves 2 as a meal

Crispy Chickpeas

  • 1 15 oz can of chickpeas, rinsed and drained
  • 1 1/2 Tbsp olive oil
  • 1/2 tsp garlic powder
  • fresh ground sea salt & pepper

Summer Salad

  • 1/4 small red onion, sliced into thin ribbons
  • 1 cup cherry tomatoes, halved
  • 1/2 medium cucumber, halved and sliced
  • handful of fresh parsley, chopped
  • 1/4 cup hummus
  • 1 Tbsp lemon juice
  • 1/2 tsp garlic powder
  • fresh ground sea salt & pepper

Tips & Nutrition

You don't have to use all the chickpeas in the salad - you can save some to eat simply as a snack on their own or for the next day. They are best enjoyed the same day you make them but can be stored in an airtight container for a day although they may lose their crispness.

The creamy dressing is a quick alternative to a traditional lemon tahini sauce - it requires no blender which makes for an easy clean up. 

Feel free to sub in or add in any of your favourite summer veg to the salad - bell peppers make a great crunchy addition. I sometime add avocado for extra creaminess and healthy fats. 


Make the Crispy Chickpeas first so they can cook while you are making everything else.  Preheat the oven to 425 and line a rimmed baking sheet with parchment paper. Spread the chickpeas evenly on the lined baking sheet and cook for 10 minutes to dry them out a bit. 

Remove them from the oven and carefully (they are hot) put them in a mixing bowl and toss with the olive oil, garlic powder and salt & pepper until well coated. Spread the chickpeas back on the lined baking sheet and cook for another 10 - 15 minutes until they are golden and crispy. Remove from the oven and let them cool slightly before eating or adding them to the salad.

In a medium serving bowl combine the onion, tomatoes, cucumber and parsley. 

In a separate small mixing bowl whisk together the hummus, lemon juice, garlic powder and salt and pepper. Once it is well combined, pour it over the veggies and toss to coat. Top the salad with the crispy chickpeas.


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