Made with fresh juicy cherry tomatoes and canned chickpeas, this is one of my favorite Summer garden salads. The dressing is a light mixture of minced garlic, olive oil and lemon juice. Add everything to a bowl and allow to chill to marinate the flavors. It doesn’t get much easier (or yummier) than this! Serve warm or cold.
Cherry Tomato and Chickpea Salad
This simple chickpea salad is a huge hit with my crew. Mix cans of chickpeas with juicy cherry tomatoes from our garden and we have one of our favorite Summer salads!
It’s a easy salad recipe that takes 5 minutes to throw together so it’s no fuss, especially helpful on those hot Summer days when nobody wants to be cooking!
During peak growing season this is one of my favorite cherry tomato recipes to enjoy for lunch! I hope you try these other cherry tomato salads too: Cherry Tomato and Olive Salad and Kale Cherry Tomato Salad too!
Ingredients
- Cherry Tomatoes, cut in half, you can use grape tomatoes instead too.
- Canned Chickpeas, 2 cans, drain them first. Love chickpeas? Me too! Check out my Chickpea Arugula Salad too!
- Red Onion, finely chop it up, adds great crunch in the salad.
- Minced Garlic, olive oil and lemon juice for the dressing.
- Fresh Cilantro, chopped. If you don’t love cilantro you can add a little less or substitute basil or mint instead.
How to Make Chickpea Tomato Salad Recipe
Add all of the ingredients to a large mixing or serving bowl.
Mix well so the dressing coats the tomatoes and chickpeas well.
Cover with plastic wrap or a lid and chill for at least 2 hours.
Remove from the refrigerator, give it a stir and serve this delicious cherry tomato and chickpea salad!
Can I make this in advance?
You sure can. Make as recipe instructs and then just chill overnight in the refrigerator. When ready to serve, remove from the refrigerator and let it sit on the counter for 20 minutes before giving it a few stirs. If you feel like it’s a little dry, add a tablespoon of olive oil or squirt of lemon juice.
How to Serve It
It’s great as a side salad served next to dishes like Indian Butter Chicken, Thai Coconut Soup or Chicken Marsala, but is also amazing by itself served with naan or pita bread for a simple meal.
Storing Leftovers
Store leftover salad in an airtight container in the refrigerator where it will stay good for 3-4 days. You can eat it cold or warm up in the microwave.
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Cherry Tomato and Chickpea Salad
PrintIngredients
- 2 cups cherry tomatoes cut in half
- (2) 15 ounce cans chickpeas(garbanzo beans) drained
- 2 tablespoons red onion finely chopped
- 2 cloves garlic minced
- 1/4 cup fresh cilantro chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Add all of the ingredients to a large bowl, sprinkling in salt and pepper to taste, mixing well.
- Cover with a lid or plastic wrap and chill in the refrigerator for 2 hours.
- Serve and enjoy this delicious cherry tomato and chickpea salad! Leftover salad can be stored in the refrigerator for 3-4 days.
Alice says
Made this a couple times now, I think I add a little extra lemon juice but it’s just perfect!
Lorraine says
Made today, and loved it!! Would you believe, found a bottle of Olive oil with lemon – President’s Choice here in Canada – love your recipes!!
Jammer says
Looks like a summer winner!