Best 9 Tomato Chickpea Salad Recipes

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In the realm of culinary delights, where flavors dance and textures harmonize, a dish that stands out with its vibrant colors and refreshing taste is the Tomato Chickpea Salad. This delectable salad is a symphony of contrasting textures and flavors, featuring juicy tomatoes, tender chickpeas, crisp cucumbers, and aromatic red onions, all bound together by a tangy lemon-tahini dressing. It's a perfect blend of Mediterranean and Middle Eastern influences, offering a delightful balance of tanginess, creaminess, and a hint of spice. Whether served as a light lunch, a refreshing side dish, or a vibrant addition to a potluck, this salad is sure to tantalize your taste buds and leave you craving more.

This article presents a collection of Tomato Chickpea Salad recipes that cater to diverse dietary preferences and culinary skills. From classic recipes that stay true to the traditional flavors to innovative variations that add a unique twist, there's a recipe here for every palate and occasion. Whether you prefer a vegan or gluten-free version, or you're looking for a recipe that incorporates additional vegetables or herbs, you'll find inspiration in this curated selection. So, get ready to embark on a culinary journey as we explore the delightful world of Tomato Chickpea Salad, one recipe at a time.

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

CHICKPEA SALAD WITH RED ONION AND TOMATO



Chickpea Salad with Red Onion and Tomato image

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

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 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO



Couscous Salad With Turmeric, Chickpea and Tomato image

Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeños, or preserved ones, like peppadews or hot cherry, work well.

Provided by Genevieve Ko

Categories     dinner, lunch, grains and rice, main course

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

1/4 teaspoon ground turmeric
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more to taste
1/2 teaspoon kosher salt, plus more for seasoning
1 3/4 cups couscous (10 ounces)
1/3 cup red-wine vinegar, plus more to taste
Black pepper
3 medium ripe tomatoes, diced (2 1/2 cups)
1 (15-ounce) can chickpeas, rinsed and drained
1 small red onion, halved and very thinly sliced
5 ounces baby arugula
4 ounces feta cheese, crumbled (1/2 cup)
Thinly sliced celery, or fresh or jarred chile peppers, for serving (optional)

Steps:

  • Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
  • Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
  • When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
  • Divide among dishes and top with the remaining feta and the celery or chile, if using.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 4 grams, TransFat 0 grams

MEDITERRANEAN CHICKPEA, CUCUMBER AND TOMATO SALAD



Mediterranean Chickpea, Cucumber and Tomato Salad image

This easy salad takes just minutes to make, but should be chilled for at least 45 minutes for flavors to marry. Great served with grilled meats or chicken.

Provided by Marie

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 (15 ounce) can chickpeas, drained and rinsed
1 cucumber, peeled and finely chopped
1 cup grape tomatoes, halved
1/4 cup finely chopped sweet onion
1 minced garlic clove
1 tablespoon chopped fresh parsley
1/4 teaspoon dried basil
2 tablespoons grated parmesan cheese
2 tablespoons olive oil
6 tablespoons balsamic vinegar
1/4 teaspoon salt
black pepper

Steps:

  • In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
  • Mix together olive oil and balsamic vinegar, and season to taste with salt.
  • Drizzle over salad and toss until well combined, and adjust seasoning as needed.
  • Cover and refrigerate at least 45 minutes before serving.
  • Serve chilled.

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD



Broccoli, Chickpea, and Cherry Tomato Salad image

This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

1 pound broccoli, separated into florets (4 cups)
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, finely chopped
Coarse salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed

Steps:

  • In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
  • In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

Nutrition Facts : Calories 131 g, Fat 5 g, Fiber 4 g, Protein 5 g

CHICKPEA, ARTICHOKE HEART, AND TOMATO SALAD WITH ARUGULA



Chickpea, Artichoke Heart, and Tomato Salad With Arugula image

From Vegetarian Times May/June 2010: The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C. Nutrition facts: 345 calories, 13g protein, 15g fat

Provided by BB2011

Categories     Lunch/Snacks

Time 15m

Yield 3 cups, 2 serving(s)

Number Of Ingredients 9

1 1/2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
0.5 (6 ounce) jar water-packed artichoke hearts, rinsed, drained, and sliced
1/2 cup small grape tomatoes, halved
1/3 cup chopped pitted kalamata olive (optional)
1/4 cup finely chopped parsley
1/4 cup balsamic vinaigrette
2 -3 drops sriracha sauce
2 cups baby arugula
1 ounce crumbled feta cheese (optional)

Steps:

  • Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
  • Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD



Broccoli, Chickpea, and Cherry Tomato Salad image

This easy recipe came from the March 2004 issue of Everyday Food. It is quick to put together and a colorful and delicious salad. I prefer to eat it right away, still slightly warm. I think it would be good sprinkled with crumbled feta cheese or with some chicken or tuna for a main course salad.

Provided by nadia murray

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb broccoli, florets only, steamed until crisp tender
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 small red onion, minced
coarse salt
pepper
1 pint cherry tomatoes, halved (I use the small grape or berry tomatoes)
1 (15 ounce) can chickpeas, drained and rinsed

Steps:

  • In large bowl, whisk Dijon mustard with red wine vinegar and olive oil.
  • Stir in red onion and season with salt and pepper.
  • Add cherry tomatoes, chickpeas and broccoli; toss to coat.
  • Serve immediately, room temperature or chilled.

CHICKPEA, CHERRY TOMATO, AND FETA SALAD



Chickpea, Cherry Tomato, and Feta Salad image

Another recipe from 'Everyday Food'. This salad is quick and easy to make. I like to make it the day before, I find it tastes even better.

Provided by Faith77

Categories     Beans

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

1/4 cup canned chick-peas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta cheese
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
1 pinch pepper

Steps:

  • Rinse and drain chickpeas.
  • In a bowl, combine all ingredients.

TOMATO, VIDALIA ONION, & CHICKPEA SALAD



Tomato, Vidalia Onion, & Chickpea Salad image

Make and share this Tomato, Vidalia Onion, & Chickpea Salad recipe from Food.com.

Provided by PalatablePastime

Categories     Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 cups coarsely chopped tomatoes
1 cup canned chick-peas (garbanzos)
3/4 cup chopped vidalia onion
1 teaspoon dried basil
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese (optional)

Steps:

  • Mix together vegetables and chickpeas in a salad bowl.
  • In another small bowl, whisk together basil, vinegar, oil, mustard, salt, and pepper.
  • Pour over salad and toss.
  • Add Parmesan and toss again.
  • Serve.

TOMATO CHICKPEA SALAD



Tomato Chickpea Salad image

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

Provided by BrendaM

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14

1 (19 ounce) can chickpeas, drained and rinsed (garbanzos)
1 cup chopped fresh parsley
4 tomatoes, cut into large dice
1 cup chopped cucumber
6 green onions, sliced
1 cup cubed swiss cheese (for a change, replace Swiss cheese with feta, mozzarella, Cheddar or Monterey Jack)
1/3 cup olive oil
3 tablespoons white wine vinegar
1 garlic clove, crushed
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon fresh ground pepper
1 pinch cayenne pepper

Steps:

  • Salad: In large bowl, combine chickpeas, parsley, tomatoes, cucumber, onions and cheese.
  • Dressing: Whisk together oil, vinegar, garlic and seasonings.
  • Toss dressing with salad ingredients.
  • Cover and refrigerate for several hours.

Tips:

  • Use ripe, in-season tomatoes: This will ensure the best flavor and texture. Look for tomatoes that are deep red and have no blemishes.
  • Chop the tomatoes evenly: This will help them cook evenly and prevent them from becoming mushy.
  • Don't overcook the chickpeas: Chickpeas should be cooked until they are tender but still hold their shape. Overcooked chickpeas will become mushy and lose their flavor.
  • Use a variety of herbs and spices: This will add flavor and depth to the salad. Some good options include basil, oregano, thyme, cumin, and coriander.
  • Let the salad chill before serving: This will allow the flavors to meld and develop.

Conclusion:

This tomato and chickpea salad is a healthy, refreshing, and flavorful dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next potluck or gathering.

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