Best 6 Chickpea Salad With Red Onion And Tomato Recipes

Calling all vegetarians, vegans, and health enthusiasts! Feast your eyes on our tantalizing chickpea salad with red onion and tomato, meticulously crafted to blend flavors and textures that will delight your palate. Immerse yourself in this symphony of tastes, featuring tender chickpeas, crisp red onions, juicy tomatoes, a medley of fresh herbs, and a zesty lemon-tahini dressing that ties all the elements together. This protein-packed salad stands out as a refreshing main course or an invigorating side dish, perfect for picnics, potlucks, or a wholesome lunch break. And if you're craving culinary diversity, we've got you covered! This article proudly presents a trio of chickpea salad variations that cater to various dietary preferences and culinary adventures: the classic chickpea salad with red onion and tomato, a vegan version that swaps out the feta for creamy avocado, and a gluten-free rendition that replaces the couscous with quinoa. Get ready to embark on a culinary journey that will redefine your perception of salads!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA SALAD

Chickpea Salad image

A super fresh, quick and easy to prepare salad that makes the perfect healthy lunch entree, or a dinner side dish.

Provided by Jaclyn

Categories Side Dish

Number Of Ingredients 10

Ingredients

1 (15 oz) can chickpeas, (rinsed and drained well)
2 cups chopped English cucumber ((about 2/3 of 1 medium))
1 1/4 cups chopped Roma tomatoes ((about 2))
1/4 cup chopped red onion
3 Tbsp chopped fresh parsley
1/4 cup extra virgin olive oil
2 Tbsp fresh lemon juice
1 1/2 tsp minced garlic
1 tsp Italian seasoning
Salt and freshly ground black pepper

Steps:

Add chickpeas, cucumber, tomatoes, red onion and parsley to a bowl.
Measure out olive oil into a liquid measuring cup, pour in lemon juice, garlic, Italian seasoning and season with salt and pepper to taste.
Pour dressing over mixture in bowl. Toss to evenly coat, season with more salt to taste if needed. Salad will taste good for a few days but texturally it's best eaten within a few hours.

Nutrition Facts : Calories 256 kcal, Carbohydrate 24 g, Protein 7 g, Fat 16 g, SaturatedFat 2 g, Sodium 263 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

MEDITERRANEAN CHICKPEA SALAD

Mediterranean Chickpea Salad image

A simple Chickpea Salad with feta, cucumber and bell peppers. Fast, healthy and filled with bright Mediterranean flavors, it's a perfect lunches or side!

Provided by Erin Clarke / Well Plated

Categories Salad Side Dish

Time 25m

Number Of Ingredients 14

Ingredients

1/2 cup finely diced red onion (about 1/2 small)
2 cans reduced-sodium chickpeas ((15-ounce cans), rinsed and drained)
1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch)
1 red bell pepper (chopped)
1 orange bell pepper ( or yellow bell pepper, chopped)
1 green bell pepper (chopped)
1/2 large seedless cucumber (chopped (about 2 cups))
1/2 cup crumbled feta (about 4 ounces)
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic (minced)
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.

Nutrition Facts : ServingSize 1 (of 8), about 1 1/2 cups, Calories 169 kcal, Carbohydrate 21 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 466 mg, Fiber 6 g, Sugar 2 g

CHICKPEA SALAD

Chickpea Salad image

This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you're grilling!

Provided by Gina

Categories Lunch Salad Side Dish

Time 10m

Number Of Ingredients 8

Ingredients

2 1/4 cups diced cucumbers (partially peeled)
1 cup diced (seeded tomato)
1/4 cup diced red onion
2 tablespoons fresh lemon juice
1/2 tablespoon minced fresh parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt and pepper (to taste)
15 ounce can chickpeas (rinsed and drained)

Steps:

Combine all the ingredients together and toss well.

Nutrition Facts : ServingSize 1 generous cup, Calories 182 kcal, Carbohydrate 29 g, Protein 6 g, Fat 5 g, SaturatedFat 0.5 g, Cholesterol 29 mg, Sodium 464 mg, Fiber 6 g, Sugar 2 g

CHICKPEA SALAD

Chickpea Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

TOMATO SALAD WITH CHICKPEAS AND FETA

Tomato Salad with Chickpeas and Feta image

Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.

Provided by Hetty McKinnon

Categories salads and dressings, vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 1/2 pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces
1 garlic clove, grated
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 (15-ounce) can chickpeas, drained
1 (7-ounce) block feta cheese, crumbled
2 tablespoons extra-virgin olive oil, plus more to taste
1/4 teaspoon black pepper
Handful of basil leaves
1/4 cup roasted, salted shelled sunflower seeds, roughly chopped (see Tip)
1/4 cup roasted, salted pepitas, roughly chopped
1/4 cup roasted, salted almonds, roughly chopped
1/4 cup roasted, salted pistachios, roughly chopped
1/2 cup plain oat granola (no fruit or chocolate added), roughly chopped (optional)
1 tablespoon toasted sesame seeds
1/4 to 1/2 teaspoon chile powder or red-pepper flakes
1/2 teaspoon kosher salt (Diamond Crystal)
Black pepper

Steps:

Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

CHICKPEA SALAD WITH RED ONION AND TOMATO

Chickpea Salad With Red Onion and Tomato image

Make and share this Chickpea Salad With Red Onion and Tomato recipe from Food.com.

Provided by tdlopez

Categories Beans

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

19 ounces garbanzo beans, drained
2 tablespoons red onions, chopped
2 garlic cloves, minced
1 tomatoes, chopped
1/2 cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper

Steps:

In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 263.3, Fat 11.8, SaturatedFat 1.6, Sodium 409.1, Carbohydrate 33.5, Fiber 6.7, Sugar 1.2, Protein 7.3

Tips:

Choose the right chickpeas: Canned chickpeas are a convenient option, but dried chickpeas offer a more authentic flavor and texture. If using dried chickpeas, soak them overnight before cooking.

Cook the chickpeas properly: Chickpeas should be cooked until tender but not mushy. Overcooked chickpeas will lose their shape and flavor.

Use fresh, flavorful vegetables: The vegetables in this salad should be fresh and crisp. Choose ripe tomatoes, crunchy red onions, and tender cucumbers.

Don't skimp on the dressing: The dressing is what brings all the flavors of the salad together. Make sure to use a good quality olive oil and vinegar, and season it to taste with salt and pepper.

Let the salad rest before serving: This allows the flavors to meld together and the salad to chill slightly.

Conclusion:

Chickpea salad with red onion and tomato is a delicious, healthy, and versatile dish. It can be served as a main course or a side dish, and it can be easily customized to your liking. With its vibrant colors and refreshing flavors, this salad is sure to be a hit at any gathering.