Chickpea Salad

No cooking, no oil, and barely any prep. This chickpea salad marinates in a lemony, garlicky dressing made with the bean liquid itself (aquafaba, if you want the fancy name). That starchy liquid gives the dressing body without adding any fat.

Sliced yellow squash goes in raw alongside the chickpeas. It softens slightly in the acidic marinade during the fridge time, picking up lemon and garlic flavor while keeping its mild crunch.

A few hours of marinating is key here. The chickpeas absorb the dressing, the cayenne heat mellows and spreads, and everything melds into a cohesive salad that tastes better the longer it sits.

Chef Tips

• Use the liquid from the chickpea can as part of your dressing. It adds a silky texture and subtle savory depth that water can’t match.
• Slice the squash thin so it marinates evenly. Thick rounds stay too crunchy and don’t pick up enough flavor.
• This salad keeps well for 2 to 3 days in the fridge and actually improves overnight, making it great for meal prep.

Variations

• Add diced cucumber and cherry tomatoes for a more Mediterranean feel.
• Stir in a spoonful of tahini to the dressing for nutty richness.
• Swap yellow squash for zucchini or thinly sliced raw fennel.