It’s officially summer and it’s HOT.

Just how I like it. Hot like your… no. That’s not right. Or funny.

I like chickpeas. no, I’m obsessed with chickpeas. True confessions, I eat an entire can (14 ounce) a day. Except yesterday. My husband drew the line, so I went with the can of cannellini beans. It wasn’t the same.

I’m not vegetarian, I eat chicken and fish, just not recently. I’ve been drinking protein shakes, eating {lots of} beans, and quinoa for any sort of protein. Knowing me, my eating patterns could change next month.

While I’m still on this chickpea kick, I made this refreshing summer salad, full of colorful vegetables and fresh basil. It’s de.licious! What’s funny is my husband doesn’t like chickpeas (so he said) until I made this salad. We fought over the last few bites. I’m pretty sure I won, at least that’s what I’d like to think.

I packed this salad in these little jars, making it easy for my husband to throw in his lunches. This would also be perfect for a picnic or summer concerts. Now that I think about it, our local Jazz on the Plazz starts this week. Oh, I love summer. I really do.

You can eat this plain or with {gluten-free} pasta, or over lettuce spring mix. Tomorrow night we (yes, me too) plan on making this along with our FAVORITE lemon chicken + pasta. You want the lemon chicken recipe now, don’t you? Okay, but you’ll have to wait.

Gluten-free | Dairy-free | Healthy

{Created/Photographed by With Style and Grace}

Chickpea and Basil Salad

PRINT Recipe

{Recipe adapted from Mountain Mama Cooks}

Ingredients

• 14 oz can garbanzo (chickpeas) beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 english cucumber, diced or quartered
• 3 scallions, diced
• 1 orange bell pepper, diced
• 1/4 cup fresh lemon juice – about 2 lemons
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• salt + pepper to taste
• 2 tablespoons chopped fresh basil
• feta cheese, crumbled (optional)

Directions

In a large bowl combine garbanzo beans, tomatoes, cucumber, onions, and bell pepper. To make the dressing, whisk together lemon juice, vinegar, and olive oil. Drizzle dressing over bean and vegetable mix. Season with salt and pepper. If you can, let this marinate for about 6-8 hours before serving. Trust me, it’s much better after it sits. When your ready to enjoy, top with basil & feta cheese – if you like.

Eat alone, with pasta, over a salad or mixed with chicken (in your pasta)