The End of Summer Garden Salad With Lemon Dressing

  • 15 oz can chickpeas, drained and rinsed
  • ¼ cup chopped or slices of red onion
  • About 2 TBS red wine or white wine vinegar( I happened to have only white wine vinegar and it tasted great. The original recipe asked for red.) 
  • 1 ¼ tsp kosher salt divided into 3/4 tsp and ½ tsp
  • Juice of 1 lemon
  • About 1 tsp honey
  • ½ cup olive oil
  • About 1 cup of cucumbers, cut into moon shapes
  • About 1 pint of cherry tomatoes cut in half or regular tomatoes cut into pieces
  • Your choice of chopped salad greens. I used about 1 big handful of red leaf for 2 people.
  • Feta cheese
  • Naan bread. I toasted 2 small pieces.

Make the dressing: 

  • Whisk lemon juice, honey, and ¾ tsp kosher salt. Whisk in olive oil.
  • Mix chickpeas, vinegar, and the rest of the kosher salt in a small bowl.
  • Add cut cucumbers and tomatoes to the chickpea bowl and toss.
  • Dress the salad, add Feta Cheese, and serve with warm, grilled Naan bread. Enjoy!

I was looking for a recipe for a salad where I could use the end of my summer tomatoes and cucumbers. I tweaked the original recipe quite a bit that I found online. It’s so good and fresh! You can make it your own too by adding any other veggies or a protein. The dressing is lemony with a little touch of sweetness. It puts the salad over the top!

Have you ever grilled Naan bread? Try it! It’s warm and tasty and is good to soak up the dressing at the bottom of your salad bowl. It’s a great lunch or light dinner meal. This is a “ see ya next year” to your garden kind of meal. Enjoy!