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Summer Salad

Although this salad is delicious as a side dish, it is hearty enough to be the main course. This organic salad is high in protein, so you’ll get a lot of mileage out of it; you won’t be hungry in just two hours! To soak up the vinaigrette, serve with hearty whole-grain bread on the side, preferably organic and baked by a local baker.
Prep Time 15 mins
Refrigerate Time 1 hr
Total Time 1 hr 15 mins
Course Salad, Side Dish
Cuisine American
Servings 6


  • 2 cans organic chickpeas 15 oz (garbanzo beans)
  • 2 cans organic black-eyed peas 15 oz.
  • 2 cans organic artichoke hearts 15 oz.
  • 4 large organic tomatoes
  • a large organic onion
  • 6 large fresh organic garlic cloves
  • 1 cup organic olive oil
  • 1 cup organic balsamic vinegar
  • A few pinches dried organic parsley
  • Season with freshly ground salt and pepper for taste


  • Drain the chickpeas and black-eyed peas and place them in a large mixing bowl. Artichoke hearts, chopped (into eighths if they’re whole, or into quarters if already halved). Chop the tomatoes and dice the onion; combine the artichokes, tomatoes, and onion in a mixing bowl. Crush the garlic cloves with a garlic press and toss them into the luscious pile of goodies.
  • In a small bowl, whisk together the olive oil and balsamic vinegar, then drizzle over the pile. Your mouth should be watering right about now. Add a generous pinch of parsley, then season with salt and pepper to taste. With a large spoon, thoroughly combine all of the ingredients and coat them with vinaigrette.
  • If you want the vinaigrette to be tangier, increase the ratio of balsamic vinegar to olive oil! If you want the salad to be juicier, increase the overall amount of oil and vinegar.
  • You can also experiment with different vinegar flavors to see which one you prefer. This dish pairs well with red wine or raspberry balsamic vinegar.
  • Fresh ground salt and pepper can be added to the oil and vinegar mixture, sprinkled over the ingredients before stirring, or both.
  • Fresh chopped basil–or any other fresh organic herb you think would complement this dish–is also an option. You can also use organic scallions (green onions) instead of diced onions to add more color.


The key to creating delectable recipes is to cook according to your own preferences, rather than following the recipe exactly. After all, how much fun would cooking be if you couldn’t taste the dishes as you made them?
This dish, which serves 6 or more people, is also ideal for summer cookouts, especially if you’re vegan. You can’t always rely on nondairy, high-protein dishes at such gatherings, but you can rely on this hearty summer salad!
Keyword healthy salad, healthy summer salad, salad recipes, summer salad