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Hearkening the beginning of summer, Memorial Day weekend is full of sunshine, pool parties, and tasty, tasty barbecue. Juicy meat straight off the grill; chips and dip; sugary margaritas. Not exactly the most nutritious options for those still striving for their summer bikini body or the generally health conscious.

In response, we’ve found our Five Favorite Memorial Day Salad Recipes that focus on the gastronomical mantra that less is more. Refined and simple, these salads are not only delicious–they are way cheaper than chopping up fifteen miscellaneous ingredients and throwing them into a bowl.

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Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

Goes well with: chicken and beef kabob, grilled eggplant, pita, Mediterranean-themed fare

Perfect for protein-craving vegans!

Yield: Makes 2 servings

Total time: 10 minutes

Ingredients:

• 1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained

• 2 tablespoons chopped fresh basil

• 2 tablespoons chopped fresh Italian parsley

• 2 tablespoons fresh lemon juice

• 4 teaspoons extra-virgin olive oil

• 1 small garlic clove, pressed

• 1/3 cup (packed) freshly grated Parmesan cheese

• Coarse kosher salt

Preparation:

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

[Source: Epicurious]