Tomato Chickpea Salad
Humble chickpeas and ripe tomatoes unite in a refreshing salad, but the secret ingredient will leave you craving more.
Total time
10 min
Servings
6
Calories
309.2
Category
Salads
This quick and refreshing Tomato Chickpea Salad comes together in just 10 minutes, making it the perfect last-minute side dish or light lunch. With crisp cucumbers, juicy tomatoes, creamy chickpeas, and a tangy tarragon dressing, it’s a flavor-packed salad that only gets better after a few hours in the fridge.
Ingredients
Makes 6 servings
- 1 chickpeas
- 1 fresh parsley
- 4 tomatoes
- 1 cucumber
- 6 green onions
- 1 swiss cheese
- 1/3 olive oil
- 3 white wine vinegar
- 1 garlic clove
- 1 dried tarragon leaves
- 1/2 salt
- 1/2 dry mustard
- 1/4 fresh ground pepper
- 1 cayenne pepper
Method
Salad: In large bowl, combine chickpeas, parsley, tomatoes, cucumber, onions and cheese.
Dressing: Whisk together oil, vinegar, garlic and seasonings.
Toss dressing with salad ingredients.
Cover and refrigerate for several hours.
Cook's notes
- For the best flavor, let the salad chill for at least 2 hours before serving.
- Use fresh, ripe tomatoes for maximum juiciness and sweetness.
- Drain and rinse chickpeas well to remove excess sodium and improve texture.
Easy swaps
- Instead of Swiss cheese, use Feta cheese or cubed mozzarella
- Instead of White wine vinegar, use Apple cider vinegar or lemon juice
- Instead of Dried tarragon, use Fresh tarragon (1 tablespoon) or dried basil
Frequently asked
Can I make this salad ahead of time?
Yes! In fact, it tastes best when refrigerated for several hours or overnight to allow the dressing to soak into the ingredients.
What can I serve with this salad?
It pairs wonderfully with grilled chicken, fish, or as a side for sandwiches and wraps.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check your dry mustard and vinegar labels.
