Tomato and Chickpea Salad

I love chickpeas. Chances are you’ll see a lot of chickpea recipes from me coming up. This salad comes together so quickly that I can make this whenever I’m in a pinch. It goes even faster if you don’t cook the chickpeas on the stove. I also make a similar hot dish that I serve over rice/cauliflower rice that I’ll post at a later date. Chickpeas and tomatoes just taste so great together!

Chickpeas and Tomatoes

I love this dish because it doesn’t require me to dirty up a lot of dishes and it uses things I typically already have. I tend to buy a lot of tomatoes at a time but I love when I can go to the farmer’s market and find a bunch of interesting colors. Please forgive the iPhone photos, I lost my camera charger when I was on vacation and had to order a new one. Insert eye roll here.


  • 1 Can Chickpeas, rinsed and drained
  • 2 Cups Halved Grape Tomatoes
  • 1 tbsp Cumin
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • Salt & Pepper to taste


  • 3 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 1/2 tbsp Dried Basil
  • Zest of 1 Lemon
  • Salt & Pepper


  1. Cook chickpeas with cumin, onion powder, paprika, and salt and pepper for a few minutes until lightly browned then set aside to cool.
  2. While chickpeas are cooling, whisk together salad ingredients.
  3. Once cooled (they don’t have to be completely room temp) combine chickpeas, tomatoes, and dressing in a bowl.
  4. Once combined, it’s best to refrigerate with for at least half an hour to let the flavors meld.

Serve by itself, over mixed greens, in a pita, with pita chips, the possibilities are endless. I like to add chopped avocado and eat with a warm pita. It’s easy to double the recipe to last longer in the fridge. It’s such a flexible recipe that you can easily add in more vegetables. I find it easy to make this at the beginning of the week and then it’s easy for me to add it to whatever else I’m eating.

Tomato and Chickpea Salad


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