Chickpea Salad with Tomatoes and Basil

Chickpea tomato olive salad recipe

This easy chickpea salad makes a good lunch on its own with some whole grain bread and fresh fruit. It’s a great companion to many Italian-style pasta dishes or simple grain dishes during the cooler months, especially if the meal needs a protein boost. It’s also good with pasta salads or potato salads as cool summer meal, served with a cold soup or fresh corn. This is especially good with ripe summer tomatoes, though off season you can use tomatoes on vine or hydroponic tomatoes.

Serves: 4 to 6

  • 15- to 16-ounce can chickpeas, drained and rinsed,
    or 1 1/2 to 2 cups cooked
  • 3 medium firm, ripe tomatoes, diced
  • 1/2 cup pitted black olives or 1 sliced roasted red bell pepper
    (homemade or from a jar) — or use both
  • Sliced fresh basil leaves, as much as you’d like
  • Juice of 1/2 lemon or more, to taste
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper to taste
  • Mixed baby greens or baby arugula (or a combination), optional

Combine all the ingredients except the optional greens in a mixing bowl and toss well. Serve on its own, or over greens, if you’d like.

Note: If you like cooking on an outdoor grill, you can use a couple of large fresh red bell peppers, cut into large pieces, grill until nicely browned, and use instead of the jarred peppers. Yum!

Chickpea tomato olive salad detail


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