OLIVE SUMMER SALAD
2-3
25 min
| Ingredients | Number |
|---|---|
| chickpeas | 1 can (250 g) |
| green olives (pitted) | 170 g |
| sundried tomatoes in oil | 1 Glass (280g) |
| Hass-Avocado | 1 large |
| shallot | 2 small or 1 medium |
| salad nut mix | 43 g |
| parsley | 1 handful |
| lemon | ½ |
| salt & pepper | to taste |
| a dash of olive oil | |
| Optional side dish: | |
| baguette | ½ |
| Some vegan butter for spreading |
"Summer salad in textures: From creamy to crunchy –
everything you need"
This chickpea & olive summer salad is the perfect dish to celebrate the warmer months. With just a few ingredients and minimal chopping, you can whip up a fresh, flavour-packed salad – ideal for easy, stress-free summer days. A friend gave me the base recipe years ago, and I loved it so much that I instantly recreated it and added my own twist – especially the nuts. I just had to have that nutty crunch!
At the heart of it are chickpeas – light yet hearty – perfectly complemented by briny green olives and flavourful sun-dried tomatoes. Creamy avocado adds a smooth contrast, while shallots give the dish a subtle sharpness that ties everything together beautifully.
These days, this olive & chickpea salad reminds me of a road trip through Portugal with a friend. Our camping stove broke, and instead of buying a new one, we set ourselves a challenge: could we make dinner every night without it? That challenge ended up turning into a ritual. We made this salad again and again – by the beach, in the forest, on cliffs overlooking the ocean. Always with love, and always looking forward to it. It was so refreshing and delicious, we simply couldn’t get enough.
Try it for yourself – this one’s a keeper.
PERSONAL RECOMMENDATION
For an extra delicious finish, brush slices of baguette with vegan butter and roast them in the oven until golden brown. A sprinkle of sea salt on top – and you’ve got the perfect crispy side to give your salad that final touch.
PREPARATION
- Drain the chickpeas: Place the chickpeas in a sieve and let them drain well.
- Prepare the sun-dried tomatoes: Remove the tomatoes from the oil (save the oil!) and slice them thinly.
- Chop the veggies: Dice the avocado and shallots, halve the olives, and finely chop the parsley.
- Assemble the salad: Add all ingredients – chickpeas, olives, avocado, sun-dried tomatoes, shallots, and parsley – to a large bowl.
- Season and mix: Add the sun-dried tomato oil, lemon juice, salt, pepper, and the salad nut mix. Give everything a good stir.
- Let the flavors unfold: Let the salad sit for 15–20 minutes so the flavors can fully develop.
- (Optional) Prepare the baguette: Meanwhile, slice the baguette, brush with vegan butter, and toast in the oven at 180°C (350°F) for 2–5 minutes until golden brown.
- Serve: Divide the salad into bowls, serve with the toasted baguette – and enjoy!