Chickpea and Tomato Salad
Chickpea and Tomato Salad is a vibrant, Mediterranean-inspired dish made with juicy tomatoes, hearty chickpeas, fresh herbs, and a zesty vinaigrette. It’s refreshing, protein-packed, and ready in minutes—perfect as a light lunch, side dish, or make-ahead meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20–25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1½ cups cherry or grape tomatoes, halved
- ¼ cup red onion or shallot, thinly sliced
- ¼ cup fresh parsley or basil, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice or red wine vinegar
- 1 garlic clove, minced
- Salt and black pepper, to taste
- Optional toppings: diced cucumber, olives, avocado, crumbled vegan feta, toasted pine nuts
Instructions
In a large bowl, combine chickpeas, tomatoes, red onion, and fresh herbs.
- In a small bowl, whisk together olive oil, lemon juice or vinegar, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Taste and adjust seasoning as needed.
- Let the salad rest for 10–15 minutes to allow flavors to develop, or refrigerate until ready to serve.
- Garnish with optional toppings just before serving.
Notes
- For added texture, try roasting the chickpeas before adding them to the salad.
- Use heirloom or Roma tomatoes if cherry tomatoes aren’t available.
- This salad gets better after a short rest, so make it ahead if you can.
- Stir before serving to redistribute the dressing and seasonings.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://thefamilycooking.com/chickpea-and-tomato-salad/
