Chickpea and Tomato Salad
Nutritious and full of flavor - you will want another serving! Chickpea and tomato salad is sure to please many. With fresh vegetables and plant-based protein, it makes a wonderful filling dinner for anyone following a vegan diet.
Updated : 27 August, 2026
Easy
About 30 min.
Ingredients
1 cup
Chickpeas
2
Tomato
1
Onion
1
Garlic
15 grams
Parsley
1 tablespoon
Olive oil
0.25 teaspoon
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose firm, sweet tomatoes. You can also use cherry tomatoes, but you will need more of them. Use any type of onion and fresh herbs you like, such as parsley. The salad will be dressed with olive oil, although any neutral-flavored vegetable oil will work. Choose the seasonings according to your taste. Prepare a deep bowl or salad bowl. Cook the chickpeas in advance.
Step 2
Place the required amount of chickpeas in the salad bowl. They should be well drained, as excess liquid is not needed in this salad. You can also use canned chickpeas.
Step 3
Peel the onion, cut it into thin half-rings and add it to the chickpeas.
Step 4
Rinse the tomatoes under running water and pat them dry. Cut cherry tomatoes in half. If using larger tomatoes, cut them into wedges. Add the tomatoes to the bowl.
Step 5
Rinse the parsley under cold running water and dry it thoroughly. Chop the herbs and add them to the salad. Peel the garlic, press it through a garlic press and add it to the bowl.
Step 6
Season with salt, preferably freshly ground black pepper and any other spices you like, such as coriander or paprika. Drizzle with olive oil and mix gently so the tomatoes remain intact.
Step 7
Serve the salad immediately after preparing it. It can be enjoyed as a complete light dinner or served as an appetizer with lunch.
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