Name: 10 Minute Chickpea Tomato Salad Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 15 ounce can chickpeas (rinsed and drained); 3 Roma tomatoes (seeded and diced); Small handful of fresh parsley (chopped (about 1/4 cup)); 1/3 cup extra virgin olive oil; 2 to 3 tablespoon red wine vinegar; 1 small shallot (finely minced); 1/2 teaspoon dried oregano; 1/8 teaspoon sea salt; 1/8 teaspoon black pepper

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Ingredients Equipment Instructions Nutrition

Warm weather is here, and I’ll be making this quick chickpea tomato salad on repeat. Made with simple ingredients like canned chickpeas or garbanzo beans, fresh tomatoes, and a zesty Dijon vinaigrette, it’s bright and refreshing and hits the spot on a hot summer day.

Since it’s made mostly with pantry ingredients, it’s one of the recipes I fall back on when I’m wondering what to do with tomatoes from the garden. High in both protein and fiber from the garbanzo beans, it’s a light summer salad that delivers on nutrition.

I love chickpeas as much as we do. Try my creamy chickpea salad with the most delicious tahini dressing or my simple chickpea salad with sun-dried tomatoes and red wine vinaigrette.

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We all need an arsenal of quick and easy summer salads. I don’t know about you, but the last thing I want to do when it’s hot outside is stand over the stove. You can have this chickpea tomato salad on the table in less than 15 minutes without cooking a thing!

It’s the perfect side dish for summer barbecues, virtually any grilled protein, and it’s one of my favorites when I need to feed a crowd. Fresh garden tomatoes are plentiful in the summer, and canned beans are cheap, so it’s budget-friendly and easily doubles or triples.

My husband works in the heat and loves cold salads like this for his work lunches. They’re refreshing, and the protein, fiber, and beans keep him satisfied for hours. For even more protein, we’ve added cooked shrimp, and it’s delicious!

Related: 15 Minute Cherry Tomato Onion Salad

Chickpea Tomato Salad

You’ll always find a variety of canned beans in my pantry. In a pinch, you can make quick salads like this one. Add them to virtually any recipe for an extra boost of protein and fiber. They’re also a quick and affordable way to stretch a recipe. Of course, dried beans are more economical, but you’ll be thankful for canned beans on days you need a quick meal!

Simple Ingredients & Instructions

The simple salad comes together in about 10 minutes. Exact steps and ingredient amounts are in the recipe card below. Don’t forget that if you want to double or triple this recipe, you can simply adjust the slider in the recipe card and everything is calculated for you.

We use a generous amount of olive oil, so you want one with a good, robust flavor. Be sure to serve some grilled bread on the side to soak up the dressing. This is what I use and love.

Start with a dressing so the flavors have a few minutes to develop.
While that’s happening, prep the tomatoes and rinse and drain the chickpeas.
Combine all the ingredients, taste, and adjust the salt, pepper, and vinegar.

Salt and pepper are acquired tastes. I love salt. My husband does not. Some people are on salt-restricted diets. I suggest starting with the (very small) amounts I have listed, and then tasting the dressing. Add a tiny amount at a time until it tastes good to you.

Pro tip. If you want to make this in the fall for winter and don’t have good summer tomatoes available, use sun-dried tomatoes instead. They add a delightful chewy texture and tang. For a little bulk, olives and cucumbers would be some good add-ins with the sun-dried tomatoes.

Tips & Serving Suggestions

This chickpea tomato salad is one of those dishes that is delicious on its own but oh-so-versatile. Feta, red onions, capers, olives, and cucumbers are all delicious. I used Italian oregano, but fresh basil is delicious. Keep it simple or jazz it up!

This salad is delicious on its own or served alongside cooked protein.
Serve it with grilled bread to soak up all that delicious dressing.
In the summer, this is one of my go-to barbecue side dishes.
It’s delicious stuffed into pita bread with feta and Tzatziki sauce.
Add it to a snack platter with olives, peppers, and a variety of flatbreads.
Turn it into pasta salad by combining the entire recipe with cooked pasta. You may need to add a little more dressing, but this is a great way to stretch the recipe and feed a crowd!

That’s it, friends! I hope you enjoy this simple chickpea salad recipe, and I’d love to hear from you if you make it!

10 Minute Chickpea Tomato Salad Recipe

This simple chickpea tomato salad made with mostly pantry ingredients and ripe tomatoes, and a zesty Dijon vinaigrette, is light and refreshing and hits the spot on a hot summer day.