25+ Delicious Summer Chickpea Recipes to Try Now

When the sun is shining and the temperatures soar, the last thing you want is to spend hours in the kitchen preparing heavy meals.

Enter the versatile chickpea – a protein-packed, nutrient-dense legume that can transform any dish into a satisfying, light summer meal.

Whether you’re craving a refreshing salad, a flavorful dip, or a light dinner, chickpeas are your go-to ingredient for creating mouthwatering dishes that are perfect for the season.

In this post, we’ve compiled a list of 25+ summer chickpea recipes that range from quick snacks to full meals, all designed to help you stay cool and satisfied throughout the warmer months.

These recipes are simple to make, healthy, and bursting with flavor.

So, if you’re ready to make the most of summer with wholesome, chickpea-packed dishes, read on for a variety of fresh and vibrant recipes to enjoy all season long.

25+ Delicious Summer Chickpea Recipes to Try Now

With these 25+ summer chickpea recipes, you’ll never run out of ideas for fresh, healthy, and satisfying meals.

Chickpeas are not only delicious but also incredibly versatile, making them the perfect ingredient to elevate any summer dish.

From light salads and crispy fritters to flavorful bowls and cooling dips, there’s a recipe for every occasion.

Whether you’re hosting a summer barbecue or simply enjoying a quiet lunch, these recipes will keep you energized and refreshed.

Mediterranean Chickpea Salad

A vibrant, nutrient-packed salad loaded with crunchy vegetables, tangy olives, and a lemony dressing, this Mediterranean chickpea salad is ideal for light lunches, picnics, or a side dish at barbecues.

The chickpeas soak up the dressing beautifully, offering a hearty bite without feeling too heavy on a hot summer day.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, feta, and parsley.
2. In a small bowl, whisk together olive oil, vinegar, lemon juice, oregano, salt, and pepper.
3. Pour dressing over the salad and toss well to coat.
4. Chill for at least 30 minutes before serving to allow flavors to meld.

This salad is the definition of fresh and simple.

It’s just as delicious the next day, making it a fantastic meal prep option for the week ahead.

Chickpea and Avocado Lettuce Wraps

These chickpea and avocado lettuce wraps are a cooling, crunchy, and satisfying summer meal with no cooking required.

Mashed chickpeas and creamy avocado create a savory, protein-packed filling, while crisp lettuce leaves offer a refreshing, low-carb alternative to bread or tortillas.

Ingredients:

• 1 can chickpeas, drained and mashed
• 1 ripe avocado, mashed
• 1 tbsp Greek yogurt or plant-based alternative
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup shredded carrots
• 2 tbsp chopped green onions
• Butter or romaine lettuce leaves

Instructions:

1. In a mixing bowl, combine mashed chickpeas, avocado, Greek yogurt, mustard, garlic powder, paprika, salt, and pepper.
2. Mix until creamy and well combined. Stir in carrots and green onions.
3. Spoon mixture into individual lettuce leaves and serve immediately.

These wraps are light, zesty, and perfect for a quick lunch or a healthy summer snack.

The best part? They come together in under 10 minutes and are endlessly customizable with your favorite mix-ins.

Grilled Corn and Chickpea Tacos

These tacos combine smoky grilled corn, seasoned chickpeas, and a zesty lime crema for a flavor explosion in every bite.

It’s a creative, plant-based twist on classic summer tacos—colorful, filling, and incredibly satisfying.

Ingredients:

• 1 can chickpeas, drained and patted dry
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 2 ears of corn, grilled and kernels removed
• 1/4 red onion, finely diced
• Corn tortillas
• Chopped cilantro and lime wedges for garnish

Lime Crema:

• 1/4 cup sour cream or dairy-free alternative
• Juice of 1 lime
• 1 tsp lime zest
• Salt to taste

Instructions:

1. Toss chickpeas with cumin, paprika, olive oil, and a pinch of salt. Roast in a skillet over medium heat until slightly crispy, about 7–10 minutes.
2. In a bowl, mix roasted chickpeas with grilled corn and diced red onion.
3. In a separate bowl, whisk together sour cream, lime juice, zest, and salt for the crema.
4. Warm tortillas, fill with chickpea-corn mixture, and drizzle with lime crema.
5. Top with fresh cilantro and serve with lime wedges.

These tacos are the kind of meal you’ll want to make again and again.

They hit all the right notes: crunchy, creamy, smoky, and tangy—basically, summer in taco form.

Chickpea Pesto Pasta Salad

This chickpea pesto pasta salad combines the richness of basil pesto with the heartiness of chickpeas, making for a filling yet refreshing summer dish.

It’s an ideal choice for potlucks, barbecues, or meal prepping for a week of healthy lunches. The creamy pesto and protein-packed chickpeas pair beautifully with pasta and fresh veggies.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups cooked pasta (your choice, but bowtie or penne works well)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional for garnish)

Pesto Sauce:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a food processor, blend together basil, pine nuts, garlic, olive oil, Parmesan, salt, and pepper until smooth. Adjust with more olive oil or salt if needed.
2. In a large mixing bowl, toss together the cooked pasta, chickpeas, cherry tomatoes, and chopped basil.
3. Pour pesto sauce over the pasta mixture and toss to combine evenly.
4. Garnish with additional Parmesan cheese if desired.

This dish can be served warm or cold, making it perfect for a versatile meal.

The chickpeas add both texture and protein, making this pesto pasta salad more filling and satisfying.

Chickpea Mango Salsa

A sweet, tangy, and spicy salsa that pairs wonderfully with grilled fish, chicken, or as a stand-alone snack with tortilla chips.

The chickpeas add a surprising twist to traditional salsa, making it both more nutritious and filling, without compromising on flavor. The combination of mango and lime really shines in this vibrant dish.

Ingredients:

• 1 can chickpeas, drained and mashed
• 1 ripe mango, diced
• 1/4 red onion, finely diced
• 1 small red bell pepper, diced
• 1/2 jalapeño, seeded and finely chopped
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a mixing bowl, combine mashed chickpeas, mango, red onion, bell pepper, jalapeño, cilantro, and lime juice.
2. Season with salt to taste and toss everything together.
3. Chill for at least 30 minutes to let the flavors meld.

This salsa is perfect as a topping for tacos or grilled meats, but it also stands strong on its own as a dip.

The sweet mango contrasts wonderfully with the savory chickpeas and the zing of lime, making this a bright, fresh addition to your summer meals.

Chickpea and Zucchini Fritters

These crispy chickpea and zucchini fritters are a fantastic way to use up summer vegetables and turn them into a savory snack or meal.

They’re quick to prepare, light yet filling, and can be paired with a tangy yogurt dip or enjoyed on their own as a snack.

Ingredients:

• 1 can chickpeas, drained and mashed
• 1 medium zucchini, grated
• 1/4 cup whole wheat flour
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine mashed chickpeas, zucchini, flour, parsley, Parmesan, egg, garlic powder, salt, and pepper. Mix well to form a dough-like consistency.
3. Heat a skillet over medium heat and add a little olive oil.
4. Scoop spoonfuls of the fritter mixture into the pan, flattening them slightly with the back of the spoon.
5. Cook each fritter for 3-4 minutes on each side, until golden brown and crispy.
6. Drain on a paper towel and serve warm.

These fritters are crispy on the outside and soft on the inside, offering the perfect balance of texture.

They’re an excellent appetizer or side dish and can be served with a refreshing cucumber yogurt sauce to complete the meal.

Chickpea & Cucumber Gazpacho

A cool, refreshing twist on the classic gazpacho, this chilled soup is made with chickpeas, cucumber, and vibrant summer vegetables.

It’s an excellent dish for hot days, offering a nutrient-packed, hydrating, and savory snack or light meal that’s full of fresh flavors.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, peeled and diced
• 2 cups ripe tomatoes, chopped
• 1/4 red onion, chopped
• 1/2 bell pepper, chopped
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a blender or food processor, combine chickpeas, cucumber, tomatoes, onion, bell pepper, garlic, red wine vinegar, olive oil, cumin, paprika, salt, and pepper.
2. Blend until smooth, adding a little water if you want a thinner consistency.
3. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
4. Garnish with fresh basil or parsley just before serving.

This chilled soup is an ideal choice for a light, nutrient-packed meal during the summer.

It’s naturally hydrating and has a creamy, savory texture thanks to the chickpeas, making it a standout choice for your summer menu.

Chickpea and Sweet Potato Buddha Bowl

This nourishing Buddha bowl combines the hearty flavors of roasted sweet potatoes, chickpeas, and vibrant vegetables with a creamy tahini dressing.

It’s perfect for a satisfying, nutrient-dense summer meal that’s customizable to suit your tastes or whatever veggies are in season.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup spinach or arugula
• 1/4 cup shredded carrots
• 1/4 cup sliced cucumber
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp water (or more, for thinning dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, paprika, salt, and pepper. Spread in an even layer on a baking sheet.
2. Roast sweet potatoes for 25–30 minutes, flipping halfway through, until tender and slightly crispy on the edges.
3. In a small bowl, whisk together tahini, lemon juice, and water to make a smooth dressing. Add more water if needed to reach your desired consistency.
4. To assemble the bowls, layer cooked quinoa, roasted sweet potatoes, chickpeas, spinach, carrots, and cucumber.
5. Drizzle with tahini dressing and serve immediately.

This bowl is a perfect meal for lunch or dinner, offering a great balance of healthy fats, proteins, and fiber.

It’s a colorful and vibrant dish that will keep you feeling energized all day long.

Chickpea & Bell Pepper Stir-Fry

A quick and easy stir-fry that brings together the flavors of crispy chickpeas, sautéed bell peppers, and a zesty soy sauce dressing, this dish is the ultimate quick-fix dinner for busy summer nights.

It’s light, full of vibrant flavors, and packed with protein.

Ingredients:

• 1 can chickpeas, drained and patted dry
• 2 bell peppers (any color), sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat.
2. Add the chickpeas and cook for 5–7 minutes, stirring occasionally, until they are golden and crispy.
3. Add the garlic, onion, and bell peppers to the pan, cooking for another 3–4 minutes until the vegetables are tender but still crisp.
4. Stir in the soy sauce, rice vinegar, ginger, and red pepper flakes, cooking for an additional 2 minutes.
5. Garnish with sesame seeds and fresh cilantro before serving.

This stir-fry is a delicious and fast meal that’s full of flavor and great for a quick weeknight dinner.

The chickpeas absorb the savory soy sauce, while the peppers and onion add a sweet, crunchy contrast. The crispy chickpeas add the perfect texture to this quick and easy summer dish.

Chickpea and Roasted Vegetable Tabbouleh

This fresh and colorful twist on classic tabbouleh incorporates roasted vegetables and chickpeas for an added depth of flavor and protein boost.

The combination of herbs, lemon, and olive oil gives it a bright, summery taste, perfect for a picnic, potluck, or light lunch.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup cooked bulgur wheat
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 2 lemons
• 2 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the bell pepper, zucchini, and cherry tomatoes with olive oil, cumin, coriander, salt, and pepper. Roast for 20-25 minutes, until tender and slightly caramelized.
2. In a large bowl, combine the cooked bulgur wheat, roasted vegetables, chickpeas, cucumber, and red onion.
3. In a small bowl, whisk together the lemon juice and olive oil to make the dressing.
4. Pour the dressing over the salad, tossing gently to combine. Stir in fresh parsley and mint just before serving.

This dish offers a burst of flavors and textures from the roasted vegetables and fresh herbs.

The chickpeas add heartiness, while the lemony dressing brightens everything up. It’s perfect for a healthy, filling summer meal.

Chickpea and Spinach Stuffed Portobello Mushrooms

These stuffed mushrooms are a great way to enjoy a warm, satisfying dish with a summer twist.

Chickpeas, spinach, and spices fill meaty portobello mushrooms, creating a flavorful and protein-packed meal that’s perfect for a light dinner or appetizer.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 can chickpeas, drained and mashed
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 2 tbsp breadcrumbs (optional for a bit of crunch)
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet, gill side up, and drizzle with olive oil. Season with salt and pepper.
2. In a skillet over medium heat, sauté garlic until fragrant, then add chopped spinach. Cook for 2–3 minutes until wilted.
3. In a mixing bowl, combine the mashed chickpeas, cooked spinach, Parmesan, breadcrumbs (if using), oregano, red pepper flakes, salt, and pepper.
4. Stuff the mushroom caps with the chickpea and spinach mixture, pressing down gently to pack the filling in.
5. Bake for 20–25 minutes, until the mushrooms are tender and the stuffing is golden brown.
6. Garnish with fresh parsley and serve warm.

These stuffed mushrooms are hearty and satisfying with a perfect blend of savory flavors.

The chickpeas and spinach create a delicious, nutrient-packed filling, making them an ideal choice for a light summer meal or appetizer.

Chickpea and Avocado Quinoa Salad

This nutrient-dense salad combines chickpeas, creamy avocado, and fluffy quinoa, dressed with a zesty lime vinaigrette.

It’s a filling, refreshing salad that’s perfect for summer picnics, barbecues, or as a satisfying meal on its own. The addition of chickpeas makes it protein-rich and filling without being heavy.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 1 ripe avocado, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the chickpeas, cooked quinoa, diced avocado, corn, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine, making sure the avocado doesn’t get mashed.
4. Chill the salad in the fridge for 30 minutes before serving to let the flavors meld together.

This salad is a perfect combination of creamy, crunchy, and fresh textures, making it an ideal choice for hot summer days.

The lime dressing brightens up the chickpeas and avocado, while the quinoa adds a hearty base. It’s a healthy, satisfying dish that will keep you energized throughout the day.

Chickpea and Avocado Toast

A simple yet delicious breakfast or snack idea, this chickpea and avocado toast is a powerhouse of nutrients.

The creamy avocado and protein-packed chickpeas make for a satisfying combination, topped with a drizzle of lemon and a sprinkle of chili flakes for a zesty kick.

Ingredients:

• 1 can chickpeas, drained and mashed
• 1 ripe avocado, mashed
• 1/2 lemon, juiced
• 1 tbsp olive oil
• Salt and pepper to taste
• Red chili flakes (optional)
• Fresh parsley for garnish
• 2 slices of whole-grain or sourdough bread, toasted

Instructions:

1. In a bowl, mash the chickpeas and avocado together until smooth, leaving a few chickpea pieces for texture.
2. Add lemon juice, olive oil, salt, and pepper to the mixture, and stir until everything is well combined.
3. Spread the chickpea and avocado mixture evenly over the toasted bread.
4. Sprinkle with red chili flakes and fresh parsley.
5. Serve immediately, or refrigerate for later use.

This toast is a quick, satisfying, and energizing option for breakfast or an afternoon snack.

The combination of avocado’s creaminess and chickpea’s heartiness makes it a perfect choice to keep you feeling full for longer.

Chickpea & Peach Salad with Honey-Lime Dressing

This refreshing summer salad combines the sweetness of ripe peaches with the hearty texture of chickpeas and the crunch of fresh veggies.

The honey-lime dressing adds a sweet and tangy finish, making this salad a perfect accompaniment for your summer gatherings or as a light lunch.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 ripe peaches, sliced
• 1 cup arugula or mixed greens
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup roasted almonds, chopped

Honey-Lime Dressing:

• 2 tbsp honey
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together honey, lime juice, olive oil, salt, and pepper to create the dressing.
2. In a large mixing bowl, combine chickpeas, sliced peaches, arugula, red onion, feta (if using), and roasted almonds.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This salad is a beautiful balance of sweet and savory, with the peaches adding a juicy burst of flavor to the hearty chickpeas.

It’s perfect for a light, healthy lunch or as a side dish for grilled meats.

Chickpea and Cabbage Slaw

This crunchy and colorful slaw is a great alternative to traditional coleslaw.

Packed with chickpeas, cabbage, and a tangy dressing, it’s the perfect side dish for summer barbecues or as a topping for tacos and sandwiches. The chickpeas add protein, making it more filling and satisfying.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1/2 cup grated carrots
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped

Dressing:

• 3 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 2 tbsp olive oil
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, green and purple cabbage, grated carrots, cilantro, and green onions.
2. In a small bowl, whisk together apple cider vinegar, honey, olive oil, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Serve immediately, or refrigerate for an hour to allow the flavors to develop.

This slaw is crunchy, tangy, and full of flavor.

The chickpeas add a unique twist, making it a great protein-packed side dish. It’s light yet satisfying, and perfect for summer cookouts or as a healthy addition to any meal.

Chickpea and Tomato Bruschetta

This easy-to-make bruschetta brings a delightful twist on the classic by adding chickpeas to the mix.

The combination of fresh tomatoes, basil, and crunchy toasted bread, along with the chickpeas, creates a heartier, more filling topping for your toast. It’s perfect as an appetizer or a light snack on warm summer days.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups cherry tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 baguette, sliced and toasted

Instructions:

1. In a bowl, combine diced tomatoes, chickpeas, basil, olive oil, balsamic vinegar, minced garlic, salt, and pepper. Toss to mix everything together.
2. Spoon the mixture onto the toasted baguette slices.
3. Serve immediately, garnished with extra basil or a drizzle of balsamic glaze, if desired.

This chickpea and tomato bruschetta is a perfect blend of textures and flavors.

The chickpeas make it more filling, while the tomatoes and basil add that fresh, summery taste. It’s a great light starter or snack to enjoy during warm weather.

Chickpea and Avocado Summer Rolls

These fresh, vibrant summer rolls are packed with crunchy veggies, creamy avocado, and chickpeas, all wrapped up in delicate rice paper.

They’re served with a tangy peanut dipping sauce, making for a healthy, flavorful, and refreshing meal or appetizer. Ideal for warm evenings or a light lunch!

Ingredients:

• 1 can chickpeas, drained and mashed
• 1 ripe avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/2 cup fresh cilantro
• 1/2 cup rice vermicelli noodles (optional)
• 10-12 rice paper sheets

Peanut Dipping Sauce:

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey or maple syrup
• Water to thin

Instructions:

1. Prepare the rice noodles according to package instructions (if using).
2. Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce, lime juice, honey, and water until smooth.
3. Soak each rice paper sheet in warm water for about 10-15 seconds until soft.
4. On a flat surface, layer a small amount of mashed chickpeas, avocado slices, cucumber, carrot, cilantro, and rice noodles (if using) in the center of each rice paper.
5. Roll up the rice paper tightly, folding in the sides as you go.
6. Serve with the peanut dipping sauce.

These chickpea and avocado summer rolls are the perfect light, fresh meal for a hot summer day.

They’re full of flavor, and the peanut sauce brings a creamy and savory note that complements the fresh ingredients.

Chickpea and Watermelon Salad

This refreshing summer salad combines sweet watermelon with the heartiness of chickpeas, creating a delightful contrast of flavors and textures.

The mint and lime dressing adds a zesty kick, making this a cooling and satisfying dish perfect for a summer barbecue or picnic.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 3 cups watermelon, cubed
• 1/4 red onion, finely sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled (optional)

Lime Dressing:

• Juice of 1 lime
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, watermelon cubes, red onion, and mint.
2. In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. If using, sprinkle crumbled feta cheese on top just before serving.

This salad is a unique combination of sweet and savory, with the chickpeas adding substance and protein while the watermelon provides a refreshing, juicy contrast.

It’s perfect for a light summer meal or as a side dish for your next outdoor gathering.

Chickpea and Roasted Beet Salad

This earthy, vibrant salad is a delicious mix of roasted beets, chickpeas, and greens, all tossed in a zesty citrus dressing.

The chickpeas add protein and texture, while the sweetness of the beets balances the tangy dressing. It’s a great option for a healthy lunch or dinner.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 medium beets, peeled and diced
• 4 cups mixed greens (arugula, spinach, or a salad mix)
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup walnuts, toasted

Citrus Dressing:

• Juice of 1 orange
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
2. In a large bowl, combine roasted beets, chickpeas, mixed greens, red onion, and walnuts.
3. In a small bowl, whisk together orange juice, olive oil, balsamic vinegar, honey, salt, and pepper.
4. Drizzle the citrus dressing over the salad and toss to combine.
5. Sprinkle with crumbled feta cheese, if using, and serve immediately.

This salad offers a beautiful combination of earthy, sweet, and tangy flavors.

The roasted beets add a burst of color and flavor, making it a visually stunning and nutritious dish for any summer meal.

Chickpea and Corn Fritters

These crispy chickpea and corn fritters are a perfect summer snack or appetizer.

The sweet corn pairs beautifully with the nutty flavor of chickpeas, and the crispy exterior gives way to a warm, savory interior. Served with a cooling yogurt dip, these fritters are sure to be a crowd-pleaser.

Ingredients:

• 1 can chickpeas, drained and mashed
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup flour (all-purpose or chickpea flour)
• 1 egg
• 1 tsp cumin
• Salt and pepper to taste
• Olive oil for frying

Yogurt Dip:

• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped cilantro
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, combine mashed chickpeas, corn kernels, green onions, cilantro, flour, egg, cumin, salt, and pepper. Mix until well combined.
2. Heat olive oil in a skillet over medium heat.
3. Form the chickpea mixture into small patties and fry them in the skillet for 3-4 minutes on each side, until golden brown and crispy.
4. For the yogurt dip, combine Greek yogurt, lemon juice, cilantro, salt, and pepper in a small bowl.
5. Serve the fritters warm with the yogurt dip on the side.

These fritters are crispy, savory, and lightly spiced, with the perfect balance of corn sweetness and chickpea earthiness.

They’re perfect for a light meal, snack, or appetizer at a summer gathering.

Chickpea and Zucchini Noodles Stir-Fry

This light yet filling stir-fry is a healthy alternative to traditional pasta dishes.

With zucchini noodles as the base, combined with chickpeas, fresh veggies, and a savory sauce, this dish is both gluten-free and packed with plant-based protein.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 medium zucchinis, spiralized into noodles
• 1 bell pepper, sliced
• 1/2 cup carrots, julienned
• 1/4 cup green onions, chopped
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add the garlic, ginger, bell pepper, and carrots. Sauté for 3-4 minutes until vegetables are tender.
3. Add the chickpeas and zucchini noodles to the skillet, and stir in soy sauce. Cook for another 2-3 minutes until the zucchini noodles are tender but still slightly firm.
4. Sprinkle with sesame seeds and garnish with fresh cilantro before serving.

This stir-fry is quick, nutritious, and light.

The zucchini noodles make it a low-carb alternative to traditional pasta, while the chickpeas add protein and texture. It’s a healthy and satisfying option for a summer dinner.

Chickpea and Cucumber Salad with Dill Dressing

This light, crunchy chickpea and cucumber salad is perfect for hot summer days. The chickpeas add heartiness, while the cucumber provides a refreshing, crisp texture.

The tangy dill dressing elevates the flavors, making this salad a great addition to any summer meal or picnic.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/4 red onion, finely sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup olives, pitted and sliced (optional)

Dill Dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red onion, and fresh dill.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, dill, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to combine.
4. If using, sprinkle with feta cheese and olives just before serving.

This salad is light, fresh, and packed with flavor.

The creamy feta and tangy dill dressing complement the crisp cucumber and hearty chickpeas, making it a perfect dish for any summer gathering.

Chickpea and Mango Salad with Lime Vinaigrette

This tropical chickpea and mango salad is bursting with flavor, combining the sweetness of ripe mango with the hearty texture of chickpeas.

The lime vinaigrette ties everything together, creating a refreshing and satisfying dish perfect for a warm summer day.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 ripe mangoes, peeled and diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

Lime Vinaigrette:

• Juice of 2 limes
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced mangoes, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to make the vinaigrette.
3. Pour the vinaigrette over the salad and toss gently to combine.
4. Serve chilled or at room temperature.

This vibrant salad is a wonderful combination of sweet and savory flavors.

The chickpeas add protein, while the mango provides a refreshing sweetness. It’s a great option for a light lunch or a side dish for your summer cookouts.

Chickpea and Sweet Potato Buddha Bowl

This nourishing Buddha bowl is packed with chickpeas, roasted sweet potatoes, and fresh veggies.

It’s a well-balanced meal full of fiber, protein, and nutrients, with a creamy tahini dressing that ties it all together. Perfect for a filling lunch or dinner.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 2 cups cooked quinoa
• 1 cup spinach or kale, chopped
• 1/2 avocado, sliced
• 1/4 cup red cabbage, shredded
• 1/4 cup sesame seeds (optional)

Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper to taste
• Water to thin, as needed

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
2. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, spinach, avocado, and shredded red cabbage.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water, a tablespoon at a time, until the dressing reaches a creamy consistency.
4. Drizzle the tahini dressing over the Buddha bowl and sprinkle with sesame seeds (if using).
5. Serve immediately or store in the fridge for later.

This Buddha bowl is not only colorful and vibrant, but it’s also packed with wholesome ingredients that will leave you feeling nourished and energized.

The tahini dressing adds a creamy, nutty touch that complements the roasted sweet potatoes and chickpeas beautifully.