4 fall recipe ideas to replace summer vegetables

Chickpeas are a very healthy food and are an ideal way to add vegetable protein and fiber to a salad. They are also rich in iron, zinc, phosphorus and B vitamins. Experts claim that chickpeas can even help with weight loss, controlling blood sugar (the starch they contain is digested slowly, which helps stabilize the sugar rate). That said, what better addition to your lunches and dinners than a hearty chickpea salad! Find the most delicious autumn recipes!

Chickpea salad in 4 variants to change summer vegetables

chickpea salad recipe for fall

Chickpea salad is quick and easy to make. It’s perfect for breakfast because the balls are full of protein and keep you full for hours. We also like to serve this fall and winter dish with roasted sweet potatoes and pork tenderloin for dinner.

Lebanese salad

Lebanese chickpeas recipe

Photo credit: thelemonbowl.com


  • 1 can of chickpeas (drained and rinsed)
  • 2 tomatoes, diced
  • ½ cup diced cucumber
  • ½ cup diced red pepper
  • ¼ cup lemon juice
  • ½ cup diced red onion
  • ¼ cup chopped parsley
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of fresh mint
  • 1 tablespoon of thyme
  • 1 clove of garlic, grated
  • ½ teaspoon of salt
  • ¼ teaspoon pepper


  1. Place all ingredients in a large bowl and stir well to combine.
  2. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Chickpea salad with feta, cucumber and avocado

made chickpea salad recipe

Photo credit: natashaskitchen.com


  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons of lemon juice
  • 1 clove of pressed or chopped garlic
  • 1/2 teaspoon sea salt or to taste
  • 1/8 teaspoon black pepper
  • 1 1/2 cups halved cherry tomatoes
  • 1 cucumber cut in half and sliced
  • 420 g chickpeas, drained and rinsed
  • 1/2 medium red onion thinly sliced
  • 1 sliced ​​avocado
  • 1/4 cup chopped cilantro
  • 120 g feta cheese, cut into cubes


  1. Combine the salad dressing ingredients in a small bowl: 3 tablespoons olive oil, 3 tablespoons lemon juice, 1 crushed garlic clove, 1/2 teaspoon salt, and 1/8 teaspoon pepper and whisk to combine.
  2. Combine the other chickpea salad ingredients in a bowl, add the dressing and toss.

Autumn recipe with tuna and tomato

chickpea and tomato salad recipe

Photo credit: wellplated.comIngredients


For the salad:

  • 1/2 small red onion thinly sliced
  • 420 g chickpeas, rinsed and drained
  • 480 g cherry tomatoes, halved
  • 1 large cucumber, halved lengthwise and cut into 0.5cm slices
  • 1 red pepper, seeded and cut into 0.5 cm strips, then halved
  • 340 g of tuna
  • 3 cups of arugula
  • 1/4 cup finely chopped parsley
  • 1/4 cup cottage cheese

For the dress:

  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons of extra virgin olive oil
  • 2 cloves of minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  1. Place the red onion in a small bowl and cover with cold water. Let sit while you prepare the rest of the salad (this preserves its flavor but takes away some of the harshness and lingering aftertaste).
  2. In a large bowl, add the chickpeas, tomatoes, cucumber, onion and pepper. Drain the tuna and mash it in the bowl. Add the arugula.
  3. In a small bowl or measuring cup, combine the lemon juice, olive oil, garlic, salt and pepper.
  4. Pour enough over the salad to moisten, then toss to coat. Sprinkle the feta and parsley on top and toss lightly again. Taste and add salt, pepper or dressing if desired.

Healthy recipe with chickpeas, cumin and mint

chickpea salad recipe with cumin

Photo credit: camillestyles.com


For the salad:

  • 2 tablespoons of oil or ghee
  • 1 teaspoon of salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garam masala
  • 1 teaspoon freshly ground cumin seeds
  • a handful of chopped tomatoes
  • 1 can of drained and rinsed chickpeas
  • 1/2 diced cucumber
  • 1/2 small red onion, chopped
  • a handful of chopped cilantro
  • some chopped mint leaves

For the mint sauce:

  • 1/2 cup chopped mint leaves
  • 1 large bunch of coriander
  • juice of 1 1/2 limes
  • 2 spoons of sugar
  • 1 small shallot, chopped
  • 1 serrano pepper without seeds
  • a pinch of salt


  1. Add all ingredients to a small blender and blend until smooth. Taste and adjust the flavor if necessary. Aside.
  2. Pour oil into a pan and put it on medium heat. Add all the spices and cook for about a minute, until fragrant. Stir in the chickpeas and let them cook until the spices cover them and they are lightly golden. Remove from heat and set aside.
  3. Add the chopped vegetables, herbs and sauce to a bowl and toss. To serve.

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