We’re nuts about this Chickpea Chopped Salad with Basil Vinaigrette Dressing! Quick, easy, and oh so delicious, this veggie-packed salad is ready to rock your Summer.
Inspired by my super popular Farmer’s Market Chopped Salad, this salad is fantastic for emptying your crisper drawer and using up all that seasonal goodness at once! The salad features fresh green beans, cucumber, carrots, bell peppers, and chickpeas and is topped with the most amazing basil vinaigrette dressing.
I had been searching for a way to use up the buckets-o-basil coming out of my garden this time of year and this dressing was totally the way to do it!
Tuck this recipe away for all your picnic, barbecue, and party needs this season. It’s ridiculously quick and easy to make, gloriously vegetarian, dairy-free, and gluten-free.
Plus it’s super healthy and full of flavor… GAME ON!
Chickpea Chopped Salad with Basil Vinaigrette Dressing
10 minPrep Time
2 minCook Time
12 minTotal Time
- 8 oz fresh green beans
- 1 red bell pepper
- 1/2 a large English seedless cucumber
- 2/3 cup shredded carrots
- 1 (15-16 oz) can chickpeas, drained and rinsed
- 1/2 cup avocado oil*, extra to taste
- 1/4 cup red wine vinegar
- 2-3 TBSP chopped fresh basil
- 2 TBSP raw honey
- 1 TBSP fresh lime juice
- pinch of salt
- First whisk together your dressing by combining dressing ingredients listed above to a lidded mason jar (or equivalent) and shaking to mix.
- Wash and trim the ends of your green beans.
- Fill a medium-large bowl with ice water, set aside.
- Bring a shallow pot of water to a boil and blanch your green beans until tender yet crisp, approx. 2 minutes.
- Drain green beans and immediately toss in ice water to shock the beans. This halts the cooking process and keeps them perfectly tender and vibrant.
- Once cooled, remove green beans from water and move to a cutting board.
- Chop into bite-sized pieces, then chop your bell pepper and cucumber and add to a medium-large bowl.
- For the shredded carrots, give them a rough chop if desired (I like to) and add to the bowl.
- Before dressing the salad, I like to strain out the basil (with a mesh strainer) and toss the basil with the veggies. You can 100% leave it in, I just do this for visual appeal and because my partner-in-crime seems to prefer it.
- Give your dressing another big shake before serving and pour over the salad. Allow it to sit for a few minutes (or a little longer if you prefer a marinated veggie salad) season with salt and pepper to taste and dig in!
*avocado oil is my favorite cooking/dressing oil but feel free to use your favorite olive oil or grape seed oil if needed
This salad is perfect for a party, picnic, or potluck!
Not only is it super quick to throw together, but you can make your salad in advance and simply whisk together the ridiculously speedy dressing the morning of. lf you'd also like to make the dressing in advance, go for it! Simply prep them the day/night before and pop it in the fridge. In this case I'd suggest leaving out the basil until you're ready to serve it (so it keeps that lovely green hue) and also bringing the dressing to room temperature first, as oil tends to solidify when chilled. Now you're good to go!
vegansaurus chefs: Try agave nectar or maple syrup instead of the honey
t-rex chefs: Feel free to add some shredded or chopped chicken to the mix or simply serve it as a side dish for your favorite protein. This recipe is a great side dish and perfect for grilling season!
more tasty dressing options:
so . . . how was it?!
Fresh, flavorful, and (excuse the alliteration) fantastic!
While I was playing mad scientist with the dressing measurements my husband watched nervously. Once shaken, the dressing took on a light orange-y pink grapefruit juice colored hue and he was not having it. Already convinced he wouldn’t like it, Paul cautiously dipped a pinkie into the dressing and conceded. He LOVED it and thought the kiss of sweetness from the honey was the perfect beast to tame the vinegar.
Obviously I agreed, I freaking ADORE this dressing! It’s such a perfect pairing for the medley of crisp veggies and legumes. We’ll be alternating making this one and my veggie pasta salad all Summer long. Woot!