chickpea summer salad

Summer is full of salads. From true green salads, to pasta salads and even potato salads, it’s the best season for our favorite mixed dish! The key to a good salad is color and variety. Our Skinny Chickpea Summer Salad is just that: sweet onion, cherry tomato, corn and cucumber. Those are only some of the colorful flavors in this dish!

Skinny Chickpea Summer Salad

Prep time: 5 minutes

Fridge time: 1-2 hours

Yield: 10-12 servings

Serving size: ½ cup


  • 15 oz can garbanzo beans, rinsed + drained
  • 15 oz can black beans, rinsed + drained
  • 15 oz can yellow sweet corn, rinsed + drained
  • 1 English cucumber, finely chopped
  • 1 small pint red cherry tomatoes, sliced into halves
  • ½ yellow sweet onion, finely diced
  • Dressing:
  • ⅓ cup extra virgin olive oil
  • 4 Tbsp lime juice
  • 1 Tbsp cilantro paste or use finely chopped fresh cilantro
  • 1 Tbsp minced garlic


  1. For salad, add all ingredients to a large bowl and cover mixture evenly with dressing. Toss salad mixture gently to mix ingredients with dressing together.
  2. Refrigerate for 1-2 hours before serving.
  3. Dressing:
  4. For dressing, add all ingredients into a medium size bowl and whisk until all ingredients are well mixed. Place dressing in refrigerator.

Nutrition Information

Per Serving: (½ cup)

Calories: 194

Fat: 9g

Carbohydrates: 21g

Fiber: 6g

Protein: 6g

Sugars: 5g

WWP+: 5