PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
Once you have one bite, you’ll want to serve this chickpea salad with herbs and vegetables all summer long.
Are you excited? Summer is finally upon us. Parties, family gatherings, dining al fresco are all on my mind. I can’t wait for relaxing evenings, foods harvested from my garden and beverages to celebrate a more relaxed vibe for the next several months.
As the temperatures rise, our plates are filled with colorful foods and refreshing beverages. I’ve partnered up with Cavit Collection to pair up a summer recipe along with their light & crisp Pinot Grigio (hello, National Pinot Grigio day this Friday) for that perfect pairing. I love easy recipes, that are quite flexible and can be prepared ahead of time so you can enjoy your family, friends or party go-ers. Along with a wonderful veggie/bean salad, I love to stock up on lighter wines for guests. Featuring one of our favorites, Cavit Pinot Grigio is the perfect, light summer wine. I know wine selection can be quite difficult if you aren’t familiar, but this Pinot is a wonderful option that everyone will love. 
National Pinot Grigio Day: Summer Chickpea Salad
- Total Time: 15 minutes
- Yield: Serves 6
- Diet: Vegetarian, Vegan, Gluten-Free
Description
Herby, bright, and bursting with summer flavors, this chickpea salad is perfect for a light lunch or side dish. Its even better the next day!
Ingredients
- 3 cups (710 ml) chickpeas
- 2 cups (473 ml) cherry tomatoes
- 1 handful fresh basil leaves
- 0.5 cups (118 ml) sun-dried tomatoes
- 0.5 of red onion
- 2 cloves garlic
- 0.5 cups (118 ml) olive oil
- 2 tbsp Dijon mustard
- 1 tsp pink Himalayan sea salt
- Freshly cracked pepper
Instructions
- Cook your dried chickpeas or drain and rinse canned beans.
- Chop and prep your other ingredients.
- For the Salad:
- Add the garlic, Dijon, olive oil, salt, and pepper to the base of the bowl.
- Add the remaining ingredients and toss the salad well to coat.
- Taste and adjust the salt as needed.
- Store in the refrigerator for at least 2 hours prior to serving and up to one week to develop the flavors.
- Serve straight from the fridge or at room temperature.
Notes
- For a richer flavor, use roasted red peppers instead of sun-dried tomatoes.
- To make this vegan, ensure your Dijon mustard doesn’t contain honey.
- Leftovers can be enjoyed as a chickpea salad sandwich or in a pita pocket.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 10
- Protein: 10
- Cholesterol: 0 mg
Frequently Asked Questions
What vegetables can I include in the summer chickpea salad?
You can use a variety of fresh vegetables like cucumbers, bell peppers, and cherry tomatoes to add color and flavor.
How can I enhance the flavor of the chickpea salad?
Consider adding fresh herbs such as parsley or basil, and a squeeze of lemon juice for a bright finish.
Can I prepare the salad in advance for a gathering?
Yes, the chickpea salad can be made ahead of time; just keep it refrigerated and add any delicate herbs right before serving.
