Last updated on November 16th, 2020 at 03:36 pm
So I feel like I make a variation of a tomato chickpea salad every single year. (here’s the most popular one until now)
Well, how can I not?
It’s delicious. Easy. Done in less than 10 minutes. And it’s a full meal. We have a deal.
This is the recipe for this year and it’s again – fresh, satisfying and delicious.
This chickpea salad is also gluten-free, dairy-free and vegan, so if you have any of these food restrictions – do it!
How To Make A Fresh Tomato Chickpea Salad
You start by chopping a bunch of things. Tomatoes, cucumbers, bell peppers – the classic summer trio.
Then you decide that this is not enough, so you go and grab some onions. Now, you can use a regular onion or 4 green onions. Whatever you choose. Just don’t mix those up. It would be a little bit too much of a good thing if you chop 4 regular onions for this salad. Like garlic they can detox your liver and all, but they also don’t smell like roses, you know?
If you have, also chop some greens like arugula, parsley or basil to make this salad even fresher and more flavorful. And of course healthier.
Then you realize: “Wait a second, I remember I had a can of chickpeas somewhere.” You look for it, look for it, find it, blow the dust off the top and then you open that can. You drain all the fluid in there and then you rinse like crazy. As if you’re washing something really dirty. But it’s just chickpeas. You drain again and you let it rest.
Next, you get a bowl and put the chickpeas and the vegetables you just chopped in there.
Alright. Then we’ve got some more work here. Well, not work, but we’ll add some more stuff. Like olives, seeds, maybe black pepper. I like to slice the olives, so they spread evenly throughout the salad, but I think I didn’t do it here. However, I do recommend it!
Now, and this is very important: you add olive oil and some salt! Without salt, salads like this, that are mostly fresh vegetables can seem really bland. Do a few sprinkles to taste and if you want to, add some vinegar or lemon juice – whichever one you decide.
Then you mix everything together and you’re done!
I don’t think this salad will keep well in the fridge, because of the tomatoes, but it might be fine if you use whole cherry tomatoes (about 1 cup). Haven’t tested it though, so if you do try this option – let me know how it goes!
I really hope you enjoy this refreshing summer salad with chickpeas, cucumbers, tomatoes, bell peppers, basil, onions and much more – it’s great for lunch or as a side!
Now, here’s the printable recipe.
- 2 cups chickpeas, canned
- 2 cucumbers, peeled
- 1 big tomato (around 1 cup, sliced)
- 1 green bell pepper
- 1 small hot pepper (optional)
- basil (handful)
- 4-5 spring onions
- 2 Tbsp olive oil
- 1 tsp vinegar (or lemon juice)
- 1 Tbsp sesame seeds
- 5 olives, pitted, chopped
- salt to taste
- Chop cucumbers, tomatoes, basil (handful), bell pepper, spring onions (or regular onion - use just one in this case) and the hot pepper (any kind) and add to a salad bowl.
- Rinse and drain chickpeas very well and add to the rest of the ingredients in the salad bowl.
- Add olive oil, vinegar or juice of half lemon. Mix and add salt to taste.
- Sprinkle roasted sesame seeds and maybe some roasted sunflower seeds on top.
- Serve immediately and enjoy!
This salad won't keep well overnight in the fridge because of the tomatoes - next day it will be soggy. If you'd like to make it ahead try adding whole cherry tomatoes instead and add the olive oil, salt, vinegar, sesame seeds just before serving!
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