Tomato Chickpea Salad

Tomato Chickpea Salad

This simple, easy to make tomato chickpea salad is packed with bright, fresh flavours. It’s a great salad to serve to dinner guests and be personalized to suit your taste preferences.

When making summer salads, it almost goes without saying that one must take advantage of fresh, seasonal ingredients. They are essential for optimal flavour and are a great way to use up local produce.

Be sure to use quality ingredients for this tomato chickpea salad, such as a good quality extra virgin olive oil and local tomatoes and basil, if possible.

As for the chickpeas, the canned variety is always quick and easy option however, they pale in comparison, in terms of flavour and texture to dried chickpeas. They are creamier and richer than the canned variety, and you can also control the amount of salt added to them.

Tomato Chickpea Salad

With fresh tomatoes growing like weeds in our garden, you can imagine how many we’ve consumed in the last two months.

Besides the ever-so constant tomato salad garnished with fresh basil and sea salt (my mouth is watering as we speak), I’ve created recipes that call for fresh tomatoes all summer long, from caprese avocado rice salad to black bean tuna salad.

I also can’t get enough of chickpeas-they’re a wonderful protein choice for vegans and vegetarians, and have a meaty, rich texture. Funny thing is I’ve had this tomato chickpea salad on my mind all summer, yet this is the first time I’ve made it. (#whatwasithinking)

Tomato Chickpea Salad

Cooking up a pot of dried chickpeas is an habitual thing for a vegetarian like me, since they are one of my main sources of protein. They’re usually reserved for curries or hummus, and or a simple quinoa chickpea salad or chickpea pasta salad.

To date, this is by far my favourite chickpea recipe. It includes a combination of some of my all-time favourite ingredients-avocado, chickpeas, tomatoes, and basil. It’s that easy type of salad that you can whip up last-minute for a quick lunch, barbecue or picnic.

Tomato Chickpea Salad

If chickpeas aren’t for you then simply substitute them with lentils, black beans or another legume.

As for the chickpeas, please do me a favour and try (just this once!) to cook them yourself. You will be surprised at the results-and will most likely never open up a can of chickpeas again!

They are so easy to prepare; soak them in a bowl of water overnight with a tablespoon of baking soda (which helps soften them during the cooking process), then cook the following day (in the same water) until fork tender.

Tomato Chickpea Salad

We love this salad as is-but there’s no reason why you can’t omit or add your favourite ingredients. Recipes, especially salads, lend well to interpretation-so let your imagination run wild.

Add a variety of fresh or dried herbs, such as parsley, cilantro, or chives. Turn this healthy vegan salad into a non-vegan variation by adding some briny tuna or some crumbled feta or goat cheese.

Better yet, kill two birds with one stone by preparing this for a barbecue of picnic and divide the portions-one for vegans, and one for non-vegans.

On that note, I’m quite sure that non-vegans will also love this hearty, protein-packed salad, just how it is!

Tomato Chickpea Salad

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Tomato Chickpea Salad

2016-08-22
: Serves 4
: 5 min

This simple, easy to make tomato chickpea salad is packed with bright, fresh flavours. It’s a great salad to serve to dinner guests and be personalized to suit your taste preferences. When making summer salads, it almost goes without saying that one must take advantage of fresh, seasonal ingredients. They are essential for optimal flavour and are …

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Tomato Chickpea Salad
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5
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Ingredients
    4 cups cooked chickpeas, canned (drained) or cooked
  • 2 cups cherry tomatoes, halved
  • 1 large ripe Hass avocado
  • 1 small red onion, thinly sliced
  • 4 basil leaves, thinly sliced (optional)
  • 1/4 cup - 1/3 cup extra virgin olive oil, or quantity as desired
  • sea salt and black pepper to taste
  • balsamic vinegar to taste, if desired
Directions

If preparing dried chickpeas, soak 2 cups of chickpeas overnight in a large bowl of water with 1 tablespoon of baking soda.

Transfer the chickpeas (with the water) into a large pot and bring to a boil on high heat and cook for 30-40 minutes, skimming the foamy layer that rises to the top with a slotted spoon. Note that cooking time will vary greatly, depending on the brand of chickpeas and how long they’ve been soaked in water.

My suggestion is to check them at the 20 minute mark, and then every 5-7 minutes after that. Cook them until they are fork tender, yet still have a slight bite on the inside.

Once the chickpeas are cooked, drain them and set aside to cool. If possible, prepare in advance and store in the fridge.

Halve the tomatoes, finely minced the basil and thinly slice the onion. Halve the avocado, remove the pit, and score the flesh horizontally and vertically to obtain 1 inch cubes. Remove with a spoon.

Mix all of the ingredients in a large bowl, garnish with olive oil and balsamic vinegar, is desired. Season with salt and pepper to taste.

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