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Make-Ahead Summer Veggie and Chickpea Salad

Filed Under:

Picnic Ideas, salads, school lunch

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This salad does require a little bit of forward thinking, but you can make a big batch one night and eat it with grilled chicken, burgers, and more throughout the week. Use this recipe as a guideline and swap out the vinegar, orange juice, and vegetables to make it unique to your family’s tastes.

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Make-Ahead Summer Veggie and Chickpea Salad | Didn't I Just Feed You podcast

Make Ahead Summer Veggie and Chickpea Salad

  • Author: Stacie and Meghan
  • Yield: 6


For the dressing
1 tablespoon white wine vinegar
1 tablespoon  lemon juice
1 tablespoon whole-grain Dijon mustard
1/4 teaspoon kosher salt
1/2 cup olive oil

For the salad
1 medium tomato, diced
1 medium English or hothouse cucumber, quartered lengthwise then sliced crosswise
20 snap peas (about 3 ounces), cut into thirds
10  small radishes, stemmed and quartered
1  small carrot, peeled and grated
2 medium scallions, thinly sliced
1 can  chickpeas, drained and rinsed if canned
1/2 cup  roasted nuts, such as pine nuts or slivered almonds
1/4 cup roasted sunflower seeds, hemp seeds, or chia seeds


1. Combine the vinegar, lemon juice, Dijon, and salt in a small bowl and whisk to combine. Drizzle in the olive oil whisk until emulsified; set aside.

2. Chop, dice, grate, and mince to your heart’s content, piling each vegetable in a large bowl as it is prepared. Add the parsley, chickpeas, nuts, and seeds, and toss to combine. Pour the dressing over the chopped vegetables and toss to coat. 

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