Chickpea Tomato Salad

This Chickpea Tomato Salad is a fresh, hearty, and flavorful dish that’s perfect for meal prep, potlucks, or a light lunch. Easy to make and packed with vibrant ingredients.

There’s something about a salad that’s both light and satisfying that really hits the spot. This Chickpea Tomato Salad is the perfect combination of fresh ingredients and hearty texture, making it ideal for any time you need a quick, healthy meal or side dish. It’s a salad that does it all—full of flavor, easy to make, and satisfying enough to stand on its own as a light lunch or dinner.

What I love about this salad is how versatile it is. You can prepare it in advance, so it’s ready whenever you need it. It’s great both chilled and at room temperature, which makes it easy to pack for lunch, bring to a potluck, or serve as a side dish at dinner. The chickpeas provide a nice, hearty base, while the juicy tomatoes, crisp cucumbers, and fresh herbs offer a burst of flavor and crunch in every bite.

This Chickpea Tomato Salad is perfect for meal prep, too. It keeps well in the fridge for a few days, so you can enjoy leftovers without worrying about it getting soggy. Whether you’re looking for a refreshing lunch, a light dinner, or a dish to bring to your next gathering, this salad is sure to please.

Ingredients:

4 cups green beans, cut into 1 inch pieces

1 can (15 oz) chick peas (also called garbanzo beans)

1 can (15 oz) white navy beans (or northern beans)

3 tomatoes, seeded and chopped

1 shallot, sliced

1 garlic clove, minced

1 celery stalk, minced

1/4 cup roasted red pepper, julienned

1/4 cup olive oil or sunflower oil

1 Tablespoon sherry vinegar (red wine vinegar)

2 teaspoons sugar or honey

1 teaspoon dry mustard

salt, pepper

1 Tablespoon fresh parsley, minced

1 Tablespoon green onions, sliced

How To Make Chickpea Tomato Salad

Cook the green beans in a pot of salted boiling water for about 5 minutes, until the beans are tender but still vibrantly green. Drain the beans and place them in a bowl full of ice water to cool off immediately. Meanwhile, rinse the canned beans until the water runs clear. Combine the beans, tomatoes, shallot, garlic, celery and roasted red pepper in a large bowl. Here’s how to make roasted red peppers at home – Roasted Red Peppers.Whisk the olive oil, vinegar, sugar mustard until smooth. Add the dressing to the salad along with the fresh herbs. Season with salt and pepper. Mix gently to combine. Store the salad in the refrigerator. The salad can be served cold or at room temperature.

You can make the salad ahead of time and flavors will only get better as the salad has more time to marinate and the flavors all meld together.