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.

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)

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.

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.

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!

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!