Tomato & Chickpea Salad
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This Tomato & Chickpea Salad is a bright & fresh salad recipe that is perfect for a quick lunch! Best served with toasted bread!
I am in love with this Tomato & Chickpea Salad! It is quick, healthy, easy and so, so good! And you probably have most of the ingredients on hand – there’s only 8 of them! Whip this up for a quick, healthy lunch or serve it as a side salad at your next outdoor party!
here’s what you need
ingredients
- chickpeas
- cherry tomatoes
- garlic
- red onion
- fresh basil
- lemon juice
- oilÂ
- salt & pepper
equipment
You just need a mixing bowl!
steps
step 1: prep
The majority of this recipe is chopping, and that’s it. Which is why it is perfect when you are short on time, but want something healthy!
Halve the tomatoes, chop the garlic, onion & basil and drain & rinse the chickpeas.
step 2: assemble & serve
Add everything to a bowl and toss to combine. Give it a taste and adjust the seasonings as needed.
You can definitely serve this right away, but if you have the time to chill it, it is even better. Chilling this salad let’s all of the flavors come together and get stronger.
I like to serve this with some toasted bread on the side!
tips & tricks
If you have the time to let this marinate in the fridge for an hour or two, the flavors will have more time to meld and get stronger.
I also like this salad with a splash of balsamic vinegar!
This is best eaten with 2-3 days – store it in the fridge in an airtight container.
need more recipe inspo? check these out:
Tomato & Chickpea Salad
Ingredients
- 1 15-ounce can chickpeas drained & rinsed
- 12 ounces cherry tomatoes halved
- 2-3 cloves garlic minced
- 1/4 red onion minced
- 1/4 cup fresh basil chopped
- 1 lemon juiced
- 2 tablespoons oil I used avocado oil
- salt & pepper to taste
Equipment
- mixing bowl
Instructions
- Add all of the ingredients to a mixing bowl. Toss until combined. Taste and adjust the seasonings as needed.
- Serve right away or place in the fridge to chill.
Video
Notes
- If you have the time to let this marinate in the fridge for an hour or two, the flavors will have more time to meld and get stronger.
- I also like this salad with a splash of balsamic vinegar!
- This is best eaten with 2-3 days – store it in the fridge in an airtight container.
