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Summer Chickpea Salad

This salad of crunchy radishes, juicy cherry tomatoes, mild green onions, chickpeas, and feta is delicious with or without lettuce. For a different spin, combine the leftover bean mixture with a can of tuna! Keep the mixture separate from the salad greens until you’re ready to serve, then top with creamy avocado slices.

Summer Chickpea Salad

Summer Chickpea Salad

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By: Team Beachbody
6 servings, ½ cup chickpeas over greens
Prep Time
15 min.
Cook Time


  • 3 tbsp. fresh lemon juice
  • 2 tbsp. Dijon mustard
  • 1 clove garlic, finely chopped
  • 4 tsp. extra-virgin olive oil
  • 6 medium red radishes, ends trimmed, thinly sliced
  • 4 green onions, thinly sliced
  • 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
  • 1 cup halved cherry (or grape) tomatoes
  • 6 cups salad greens
  • 2 tbsp. crumbled feta cheese (½ oz.)
  • ½ medium avocado, chopped


Here are your instructions:

  1. Combine lemon juice, mustard, and garlic in a small bowl; whisk to blend.

  2. Slowly add oil, whisking continuously until blended. Set aside.

  3. Combine radishes, green onions, chickpeas, and tomatoes in a large serving bowl.

  4. Drizzle with dressing; toss gently to blend.

  5. Evenly arrange greens on six serving plates. Top evenly with chickpea mixture, cheese, and avocado.

Recipe Notes

Summer Chickpea Salad

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Summer Chickpea Salad NutritionalData

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