• Jeremy Scheck

Summer Chickpea Salad

Updated: Sep 12, 2019

This fresh salad is full of plant protein and ready to enjoy in 5 minutes, although it only improves as it sits. Keep in the fridge for up to 3 days to eat as a vegan/gluten-free lunch or side dish. Feel free to substitute or add any raw veggies you enjoy.


  • 2 cans chickpeas, drained and rinsed in cold water

  • 1 mini cucumber, diced

  • 1 handful cherry tomatoes, diced

  • 1/2 shallot, minced

  • Juice of 1 lemon

  • Drizzle of extra-virgin olive oil

  • A lot of kosher salt and fresh cracked black pepper

  • Red pepper flakes, to taste

  • Sprinkle of cumin, to taste

  • Sprinkle of oregano, to taste

  • Fresh herbs of your liking, such as parsley, mint, dill (optional)


  1. Mix all the ingredients in a bowl. Taste for seasoning. It will likely need more salt than you imagine. Keep covered in the fridge for up to 3 days; it will get better as it sits.

Jeremy Scheck is the founder and editor-in-chief of Collegetown Kitchen and After School Bakery. He is a student at Cornell University in the class of 2022 studying Spanish, Italian, and nutrition. Aproveche, buon appetito and bon appétit!