Heirloom tomato cold summer salad

Heirloom tomato cold summer salad with roasted chickpeas

Heirloom Tomato Cold Summer Salad

Heirloom Tomato Cold Summer Salad

Summer is upon us, and everyone is looking for ways too cool down and eat something a little more light and refreshing.

I can’t wait to bring summer recipes to the blog, but to kick things off with memorial day at the end of the month I thought I would start with one of my favorite cold vegetable salads.

I am big on cooking what’s in season, because eating whats in season makes your meal taste that much better and is also healthier for you.

One of my favorite summer vegetables to incorporate into different dishes is heirloom tomatoes. Heirloom tomatoes are in season, which is why I thought I would kick off my summer recipes with my…

“Heirloom Tomato Cold Summer Salad”

Heirloom Tomato Cold Summer Salad

Heirloom Tomato Cold Summer Salad

roasted chickpeas

roasted chickpeas

summer salad ingredients

summer salad ingredients

roasted chickpeas salad recipe

Not only is it refreshing and chilled, its super easy to whip up.


1 can chickpeas

2 Persian cucumbers or 1 english cucumber

1 1/2 cups heirloom cherry tomatoes – diced in half

1 small red onion

2-4 oz goat cheese

1/2 cup pine nuts



garlic powder

dried parsley


1 lemon- juiced

1/4 cup olive oil

2 tbsp red wine vinegar

1/2 tsp dried mint 

1/4 tsp garlic powder

1/4 tsp red pepper flakes


Step 1: In a skillet over medium heat, heat up 2 tbsp of olive oil.

Step 2: Open your can of chickpeas (also known as garbanzo beans) drain the juice, rinse with water, and drain again. Then add to the sauté pan.

Step 3: Sprinkle your chickpeas with salt, cracked black pepper, garlic powder and dried parsley. About a 1/4 tsp of each.

Step 4: Cook your chickpeas for 5 minutes. Once cooked, transfer them into your desired serving bowl.

Step 5: Dice up your onion, cucumber and tomatoes and throw them into the bowl.

Step 6: On top break apart your goat cheese and sprinkle over. Then add your pine nuts. * OMIT cheese to make this vegan or substitute the goat cheese for vegan optional.

Step 7: In a mason jar, add all of your dressing ingredients. Shake the jar for a good 45 seconds until things emulsify and start to thicken up. I like to use the shake method because I think it really thickens up and mixes the dressing nicely. If you don’t have a mason jar, simply whisk the dressing quickly by hand.

Step 8: Pour dressing over the salad, give it a quick toss and let it chill in the fridge for up to 2 hours before serving so it can chill.

Step 9: ENJOY!!

This salad is such a great balance of healthy fats, veggies, citrus and protein (with the chickpeas) that it’s sure to leave you feeling satisfying and refreshed.

This salad is the perfect complementary side dish to any of your grilled veggies or meat dishes.

A grilled piece of fish or chicken with this on the side… SIGN ME UP!

I hope you enjoy this invigorating summer salad. If you make it let me know and share the recipe as it always makes my day to see you guys recreating these dishes at home. It makes me feel like I’m sitting at your table with you.

love, becca

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