Simple Summer Salad

The weather is really odd this summer. We get pretty hot in my 'hood but normally we get a nice breeze in the evening that cools us down quick. Not this summer... triple digit days and we're staying near 80's till 10 PM. Ugghh. In this heat I'm looking for no-cook (well little cook) quick and cool meals. Here was my yummy lunch from yesterday...

Shelly's Summer Shrimp Salad

1 (15 oz.) can Chickpeas (Garbanzo Beans, Ceci), rinsed and drained
1/2 lb. Large Cooked Shrimp
1 Cucumber, diced
1/4 of a Red Onion, diced
3 Green Onions, diced
12 (or so) Cherry Tomatoes, halved
2 Tablespoons Fresh Basil, chopped
2 Tablespoons Pine Nuts
zest of 1/2 a Lemon

Juice of 1/2 a Lemon
2 Tablespoons Olive Oil
1 Tablespoon Orange Muscat Champagne Vinegar
1/4 teaspoon Kosher Salt
a few twists of Black Pepper

Mix together. Pour dressing over salad.

This was so light and refreshing. I ate it on it's own but it would be especially good with some of my Bites (crustless quiches)

If shrimp isn't your thing replace with chicken. Would be a great use for a leftover grilled chicken breast.

Other Eggface Bean Salads:
Shelly's Italian Bean Salad
Shelly's Greek Bean Salad
Shelly's Black & White Bean Salad
Shelly's Corn, Crab and Black Bean Salad
Shelly's Jazzy New Orleans Muffaletta Salad
Shelly's Beef & Bean Taco Salad