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.
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
- For the salad:
(15-ounce) can garbanzo beans, drained and rinsed
cherry tomatoes, halved
chopped fresh flat-leaf parsley leaves
- For the vinaigrette:
Freshly ground black pepper
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.
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.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.