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Summer Salad with Marinated Chickpeas

This sweet yet savoury salad is the perfect addition to any summer barbecue! This salad also works as an entrée at lunch or supper.



  • 1/2 cup (125 mL) plain non-fat Greek yogurt
  • 1/4 cup (60 mL) orange juice
  • 1 tsp (5 mL) honey
  • 1/2 tsp (2 mL) maple syrup (see tips)
  • Salad

  • 2 apples (McIntosh, Gala, Red Delicious) (see tips)
  • 2 tsp (10 mL) lemon juice
  • 7 cups (1.75 L) salad greens (endive, romaine, spinach, etc.)
  • 1 cup (250 mL) quinoa, cooked & cooled (see tips)
  • 2 cups (500 mL) strawberries, sliced
  • 3/4 cup (175 mL) red onion, finely diced
  • 1 cup (250 mL) marinated & roasted chickpeas (see tips)


Mix together dressing ingredients and chill for several hours to allow flavours to develop.

Wash apples and chop. Coat with lemon juice.

Combine all ingredients in a large salad bowl. Toss together with dressing. Serve immediately.


  • If you don’t have any maple syrup, increase the honey to 1 1/2 tsp (7 mL) and add a few drops of maple extract if you wish.
  • Wash and chop apples just before serving this salad or you can prepare ahead of time and toss the apples with 2 tsp (10 mL) lemon juice to prevent browning.
  • You can also use cooked brown rice, barley, farro or couscous in place of the quinoa.
  • Here’s the recipe for the Marinated & Roasted Chickpeas

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