Go Back
–+ servings
Chickpea Tomato Salad in a white bowl on a white marble table background.
Print Recipe
5 from 2 votes

Chickpea Tomato Salad

Chickpea Tomato Salad with a lemon herb dressing is perfect for a quick side or meal! Full of fresh ingredients and a great way to use up a can of beans, our Chickpea Tomato Salad is healthy, filling and super addictive.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizer, Salad
Cuisine: Mediterranean
Keyword: Chickpea Salad, Chickpea tomato salad, Tomato Salad
Servings: 4 serves
Author: Karina

Ingredients

SALAD

  • 28 ounces chickpeas canned, garbanzo beans, rinsed and drained
  • 7 ounces grape tomatoes quartered, or cherry, Roma, vine-ripened tomatoes
  • 1/2 cup flat-leaf parsley roughly chopped, fresh and crisp leaves if possible
  • 1/4 cup red onion finely chopped

DRESSING

  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice from 1-2 lemons
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1 pinch dried parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked pepper
  • 1 pinch cayenne pepper optional
US - Metric

Instructions

  • Grab a large salad bowl and add in chickpeas, tomatoes, parsley and red onion.
  • For the dressing, combine together olive oil, lemon juice, garlic and herbs. Season with salt and pepper, adjust to your taste. Pour the dressing over the chickpea mixture; toss to evenly coat.
  • Serve immediately.

Notes

Tip: Store in the refrigerator for up to 3 days. Before serving, adjust salt and pepper if needed.

Nutrition

Calories: 471kcal | Carbohydrates: 59g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 312mg | Potassium: 776mg | Fiber: 16g | Sugar: 12g | Vitamin A: 1.116IU | Vitamin C: 25mg | Calcium: 124mg | Iron: 7mg