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: 10 minutes

Cook time: None

Yield: 12 servings

Serving size: ½ cup


  • 15-ounce can garbanzo beans, rinsed and drained
  • 15-ounce can black beans, rinsed and drained
  • 15-ounce can yellow sweet corn, rinsed and drained
  • 1 English cucumber, finely chopped
  • 1 pint cherry tomatoes, sliced into halves
  • ½ yellow sweet onion, finely diced
  • Dressing:
  • ⅓ cup extra virgin olive oil
  • 4 tablespoons lime juice
  • 1 tablespoon cilantro paste or use finely chopped fresh cilantro
  • 1 tablespoon 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: 150

Calories: 64

Calories from fat: 7

Fat: g

Saturated Fat: g

Cholesterol: 1mg

Sodium: 104mg

Carbohydrates: 20g

Fiber: 5g

Sugar 5g

Protein: 5g

WWP+: 3