Chickpea Summer Salad

It’s the perfect summer side dish, but on it’s own, it also makes a terrific brown bag lunch. Red and orange peppers, cucumbers, carrots, celery, red onions, chickpeas, and brown rice tossed in a creamy dressing with fresh lemon juice and garlic. You get your daily dose of veggies, fiber, and being that swimsuit season is right around the corner – you’ll be beach ready in no time!

  • 3/4 cup brown rice or quinoa
  • 1 1/2 cups water
  • 1 – 15 oz. can chickpeas, rinsed
  • 1 large red pepper, diced
  • 1 large orange pepper, diced
  • 1 cucumber, diced
  • 2 large carrots, grated
  • 2 celery ribs, sliced
  • 1/4 cup red onion, finely diced
  • 1/3 cup Hellman’s Mayonnaise
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • fresh ground pepper, to taste
  1. Cook brown rice according to package instructions, let cool.
  2. Prep the vegetables, place in a large bowl with the chickpeas and cooled rice.
  3. In a small mixing bowl, place mayonnaise, apple cider vinegar, lemon juice, garlic, salt and pepper – whisk to combine.
  4. Pour dressing over salad, stirring until vegetables are evenly coated. Cover and chill for at least an hour before serving. Can be kept refrigerated for three days.
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