Scrumptious Saturday: Summer Recipe

scrumptious saturday chickpeas
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Welcome to our new #ScrumptiousSaturday post! Do you find yourself making the same tired, old recipes all the time? Let CatchyFreebies help you out with a delicious recipe that your family and your budget will love. If you have any culinary money-saving tips, we’d love for you to share them with all of us on our Facebook wall or tweet @CatchyFreebies with the hashtag #ScrumptiousSaturday.

It’s still summer, and it’s still pretty steamy out there- two things that make me want to spend less time in the kitchen. But we’ve still got to eat, so I thought a no-cook, easy and nutritious salad would be the perfect recipe to kick off this series.

This satisfying Lemony Chickpea Salad is adapted from a recipe by Tom Colicchio in Food and Wine Magazine. It’s not expensive to make. In fact, most ingredients are staples you probably already have, and cans of chickpeas go on sale all the time. You should be able to throw it all together in just a few minutes- without even turning on the stove- but your won’t be cutting corners on taste or nutrition! Chickpeas are an excellent source of protein, fiber, iron, vitamin B-6, and magnesium, so you can serve this salad as a side dish, or make it the star of the meal with some warm, soft pita bread.

Summer Recipe


  • 4 (15 ounce) cans chickpeas, rinsed and drained
  • 1 medium red onion, finely chopped
  • 1/2 cup red wine vinegar
  • 4 small celery ribs, finely diced
  • Finely shredded zest and juice of 1 lemon
  • 2 garlic cloves, very finely chopped
  • 1 teaspoon finely chopped rosemary
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons finely chopped peperoncini
  • 1 cup extra-virgin olive oil
  • 3/4 cup finely chopped flat-leaf parsley


  1. In a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.
  2. This recipe makes 8 servings, but you can easily halve it if you don’t need that much. Though you might want to make more than you need because this salad will be just as good the next day! You can even pack it in a container and enjoy it as a portable lunch.

What are your best beat-the-heat kitchen tips? Comment on Facebook or Twitter using the hashtag #ScrumptiousSaturday!


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