This salad of crunchy radishes, juicy cherry tomatoes, mild green onions, chickpeas, and feta is delicious with or without lettuce.

For a different spin, we combined our leftover bean mixture with a can of tuna — and it’s a revelation!

Keep the mixture separate from the salad greens until you’re ready to serve, then top the summer chickpea salad with creamy avocado slices.

4 from 12 votes Print Summer Chickpea Salad This bright salad is hearty and full of delicious flavors. Prep Time 15 mins Cook Time 0 mins Total Time 15 mins Servings 6 servings, about ½ cup chickpeas over greens Calories 153 kcal Author Beachbody Ingredients 3 Tbsp. fresh lemon juice

2 Tbsp. Dijon mustard

1 clove garlic, finely chopped

4 tsp. extra virgin olive oil

6 medium red radishes, ends trimmed, thinly sliced

4 green onion, thinly sliced

1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed

1 cup halved cherry (or grape) tomatoes

6 cups salad greens

2 Tbsp. crumbled feta cheese (1/2 oz.)

1/2 medium avocado, chopped Instructions Combine lemon juice, mustard, and garlic in a small bowl; whisk to blend. Slowly add oil, whisking continuously until blended. Set aside. Combine radishes, green onions, chickpeas, and tomatoes in a large serving bowl. Drizzle with dressing; toss gently to blend. Evenly arrange greens on six serving plates. Top evenly with chickpea mixture, cheese, and avocado. Nutrition Facts Summer Chickpea Salad Amount Per Serving (0.5 cup) Calories 153 Calories from Fat 72 % Daily Value* Fat 8g 12% Saturated Fat 1g 6% Cholesterol 3mg 1% Sodium 281mg 12% Carbohydrates 18g 6% Fiber 2g 8% Sugar 2g 2% Protein 5g 10% * Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions

½ Fat

2 Vegetables

P90X3 Portions

1 ½ Carb

1 Fat

Container Equivalents

1 Green

1 Yellow

1 ½ tsp.

2B Mindset Plate It!

Makes a great veggie and FFC side as part of breakfast or lunch.

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Photograph by Kirsten Morningstar.