Mediterranean summer salads featuring chickpea and chicken recipes

Two quick Mediterranean‑style salads have been highlighted for the summer heat. The first uses canned chickpeas as a protein base, mixed with cucumber, tomatoes, red onion, California pepper, fresh herbs and crumbled feta, dressed with olive oil, lemon juice, salt and pepper. It can be assembled in about 20 minutes and served as a light main dish or side for grilled chicken, fish or pita.

The second salad combines grilled chicken breast with ripe yellow melon, avocado, cocktail tomatoes, cucumber, red onion and lettuce. A lemon‑honey‑mustard dressing adds brightness, and toasted almonds or pine nuts can be added for extra crunch. Both dishes are presented as wholesome, easy‑to‑prepare options for lunch, dinner or outdoor gatherings.