Garden Veggie Balsamic Chickpea Salad

Just 15 minutes to this easy, healthy and fresh garden veggie balsamic chickpea salad! With fresh veggies, herbs and a honey balsamic dressing!

Garden veggies! They are just the best, yes?

A bowl of Garden Veggie Balsamic Chickpea Salad with a piece of toast in the background.

Not that I have all that much to base this statement off of because … wait for it … I got four, count em’ four, veggies from my garden this year.

Clearly I am a gardening wizard. Umm yeah, not so much.

To be fair, my garden was actually thriving. We’re talking my excitement level was so high! And then, then they struck.

Who you ask? My new arch-rivals, otherwise known as the local deer. Who have taken it upon themselves to eat just about everything in my garden (along with plenty of other plants from our backyard might I add). Forget about the fact that we have a fence around our property, those little suckers jump right on over it!

Yeah, they are totally winning in this vegetable garden war of ours. You would think us humans would be able to outsmart them but so far no dice. <— Seriously though. All you gardeners out there, what do I do???

About This Balsamic Chickpea Salad

But! I’m getting away from the actual point of this post, which is to discuss this garden veggie balsamic chickpea salad!

And I can speak from experience when I tell you that it is still plenty delicious with all store-bought veggies. <— Take that deer!

It’s filled with all the goodness of the season, including cherry tomatoes, fresh corn and basil (!!), has plenty of staying power from the chickpeas, AND is tied together with a finger lickin’ good honey balsamic dressing.

Oh and did I mention that it takes all of 15 minutes to pull together? And that it keeps well for several days in the fridge? Making it perfect for lunches or as a delicious side.

A glass bowl filled with chickpeas, tomatoes, corn, green onion and radishes.

Tips & Tricks For This Balsamic Chickpea Salad

  1. You can absolutely sub regular balsamic vinegar for the white balsamic vinegar in the dressing. I personally prefer the white here purely from a visual standpoint. The regular balsamic vinegar will turn the dressing brown and therefore makes the salad a bit less pretty. But in terms of flavor, they both are great.
  2. The awesomeness of this salad really depends on the quality of your veggies. So make this bad boy now when all the ingredients are in season! (i.e. I wouldn’t suggest making this during the dead of winter when tomatoes are just completely bleh.)
  3. Like with all salads, feel free to adjust any of the ingredients to your own taste. This is one of those recipes that can definitely be used more as a guide.
  4. To make this dish vegan, use maple syrup instead of the honey.
  5. While I am a complete sucker for enjoying this salad along with a piece of delicious toasted bread, it is also fantastic served with a handful of crunchy pita chips if you’re on the go!

Overhead view of a bowl of Garden Veggie Balsamic Chickpea Salad with a gold spoon.

Additional Side Dish Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Garden Veggie Balsamic Chickpea Salad

Garden Veggie Balsamic Chickpea Salad

Yield: about 5 to 6 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Just 15 minutes to this easy, healthy and fresh garden veggie balsamic chickpea salad! With fresh veggies, herbs and a honey balsamic dressing!


For the salad:

  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • 1 pint cherry tomatoes, halved (quartered if large)
  • 3 medium ears corn, kernels removed
  • 3 to 4 medium radishes, thinly sliced
  • ½ cup thinly sliced green onion
  • ½ cup packed fresh basil leaves, chopped
  • 2 tablespoons raw sunflower seeds

For the dressing / serving:

  • 3 tablespoons olive oil
  • 1 ½ tablespoons white balsamic vinegar
  • 2 teaspoons honey
  • ¼ teaspoon fine sea salt
  • pinch of pepper
  • 1 small clove garlic, minced
  • toasted bread of choice, for serving (optional)
  • balsamic glaze, for drizzling (optional)


For the salad:

  1. In a large bowl, toss together the chickpeas, tomatoes, corn kernels, radishes, green onion, basil and sunflower seeds.

For the dressing / serving:

  1. In a small bowl, whisk together the olive oil, vinegar, honey, salt, pepper and garlic. Pour into the bowl with the chickpeas and toss to combine. Taste and season with additional salt / pepper as desired (I usually add somewhere from ¼ to ½ teaspoon more salt).
  2. Serve immediately or after chilled in the fridge, with toasted bread and a drizzle of balsamic glaze!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 303 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 657mg Carbohydrates: 43g Fiber: 10g Sugar: 11g Protein: 11g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.