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Tomato, Chickpea and Basil Salad

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A refreshing, vibrant Mediterranean-style salad made with juicy tomatoes, creamy chickpeas, and fragrant basil tossed in a simple olive oil and lemon dressing. Perfect as a quick lunch, light dinner, or colorful side dish.

Ingredients

  • 2 cups cherry tomatoes or ripe tomatoes, chopped
  • 1 can (15 oz) cooked chickpeas, drained and rinsed
  • 1/2 cup fresh basil leaves, torn or sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice or balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup red onion, thinly sliced
  • Optional: 1 garlic clove, minced
  • Optional: 1/2 cup cucumber, diced
  • Optional: 1/4 cup feta cheese, crumbled

Instructions

  1. In a large mixing bowl, combine the chopped tomatoes and chickpeas.
  2. Add the torn basil leaves and any optional add-ins like red onion, cucumber, garlic, or feta cheese.
  3. Drizzle with olive oil and lemon juice or balsamic vinegar.
  4. Season with salt and black pepper to taste.
  5. Gently toss all the ingredients until well combined.
  6. Let the salad sit for 10–15 minutes at room temperature to allow the flavors to blend before serving.

Notes

  • For extra protein, add grilled chicken, tofu, or tuna.
  • Add the basil just before serving to prevent wilting.
  • This salad can be made a few hours in advance for better flavor blending.
  • Best served fresh but can be stored in the fridge for up to 3 days.
  • Try swapping basil with other herbs like parsley or mint for a new twist.

Nutrition

Find it online: https://thefamilycooking.com/tomato-chickpea-and-basil-salad/