Middle Eastern Style Summer Salad Recipe

This is such a simple and easy way to transform some basic ingredients into a deliciously healthy summer salad. The lemon juice blends with the flavours released from the finely diced vegetables. A fresh, light summer salad that can be enjoyed for breakfast lunch or dinner all year round – serve it on its own or as a supporting dish to a meal.



  • 4 large firm tomatoes, diced
  • 1 large cucumber, diced
  • 1 green capsicum, diced
  • 1 red capsicum, diced
  • 1 bunch coriander or parsley, chopped
  • 1 small Spanish onion, diced
  • 400g chickpeas drained – freshly cooked or canned
  • 1 lemon, juiced
  • pepper to taste


  1. Place all diced and chopped salad ingredients in a large bowl together with the drained chickpeas.
  2. Add pepper to taste.
  3. Add the lemon juice.
  4. Gently mix all ingredients together and serve.

To Serve

Serve this yummy Summer Salad with Lemon and Basil Chicken or Sea Vegetable Fritters as a side dish or on its own as a light meal.


Add tinned tuna and or olives for a complete and satisfying meal.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian Gluten Free  |  Dairy Free  |  Yeast Free  |  Sugar Free  |  Nut Free  |  Vegan; 

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Gluten freeDairy free

  • By Bridging Foods, An introduction to gluten, dairy and yeast free eating.

    Learning to eat and cook gluten, dairy, salt, yeast and sugar free, can be the beginnings of making different choices about food.

  • Photography: Lee Green