Recipe: Tomato Chickpea Salad

Recipe: Tomato Chickpea Salad

Sheela Fiorenzo
Jun 6, 2017
(Image credit: Lauren Volo)

This is the kind of salad that can be tossed together at a moment's notice. Filled with good things like chickpeas and cherry tomatoes, it's simple yet still incredibly hearty and satisfying. Enjoy it as a light dinner, or pack it up for lunch and you might even think twice about ditching it for pizza.

Quick & Easy Tomato Chickpea Salad: Watch the Video

Convenience from a Can

This salad proves that you can make that can of chickpeas in the back of your pantry a meal. All that can needs in a little love, which in this case comes from pan-frying the drained beans to make them crispy on the outside and tender on the inside. Next, we're tossing them with some ground cumin for an earthy boost of flavor.

(Image credit: Lauren Volo)

One-Bowl Assembly

Instead of whisking the vinaigrette in a separate bowl and pouring it over the salad, it's assembled right in the salad bowl itself before the beans and tomatoes are tossed in for fuss-free assembly and easy cleanup.

Tomato Chickpea Salad

Serves 4

  • For the salad:
  • 2 tablespoons

    olive oil

  • 1

    (15-ounce) can garbanzo beans, drained and rinsed

  • Kosher salt

  • 2 teaspoons

    ground cumin

  • 2 pints

    cherry tomatoes, halved

  • 1/4 cup

    chopped fresh flat-leaf parsley leaves

  • For the vinaigrette:
  • 2 tablespoons

    olive oil

  • 1 tablespoon

    sherry vinegar

  • 1 teaspoon

    minced shallot

  • Kosher salt

  • Freshly ground black pepper

For the salad:

Heat the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.

Remove from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette.

For the vinaigrette:

Whisk the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl.

Add the chickpeas, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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