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Chickpea Tomato Salad in a white bowl on a white marble table background | cafedelites
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5 from 1 vote

Chickpea Tomato Salad

Chickpea Tomato Salad with a lemon herb dressing is a hit 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. The bonus? You will love the Lemon-herb-garlic dressing!
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad
Cuisine: Mediterranean
Keyword: Tomato Salad
Servings: 4 serves
Calories: 221kcal
Author: Karina



  • 28 oz 800g canned chickpeas (garbanzo beans), rinsed and drained (about 3 cups)
  • 7 oz grape tomatoes 200g, quartered (or cherry, Roma, vine-ripened tomatoes)
  • 1/2 cup roughly chopped flat-leaf parsley fresh and crisp leaves if possible
  • 1/4 cup red onion finely chopped


  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice, (from 1-2 lemons)
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon dried parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • Pinch of cayenne pepper optional


  • 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.


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


Calories: 221kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Fiber: 6g | Sugar: 2g