Chickpea Tomato Salad with Cucumbers and Herbs – This is a very simple salad to throw together easily and you have a weeknight vegan meal.
This chickpea tomato salad is a very simple salad to throw together, toss into the fridge and serve 45 minutes later when all the juices and flavors have had time to marinate.
You can definitely play around with the ingredients and add different toppings, herbs, etc. I usually make salads with some sort of leafy green (spinach, lettuce, romaine) as the base but the chickpeas provide a nice alternative.
This chickpea tomato salad with cucumbers and herbs is perfect for a light dinner or as a refreshing side salad. You really don’t need any greens here whatsoever and the chickpea are full of protein for this vegan plant based meal. While I love to treat myself to a hot meal most of the time, sometimes what I want is a super simple yet filling and hearty salad that is ready in minutes. I mean this chickpea tomato salad could not be easier to throw together. And because the base is of course chickpeas this will keep you full for a while. I hate when I order a salad and it’s just so lightly that 20 minutes later I need to crack open a bag of nuts or some sort of filling snack because I’m still hungry. You won’t be faced with that once you try this chickpea tomato salad. It’s all about the protein which this salad is full of!
I am sure this salad would also work with white beans or even kidney beans so feel free to experiment and add different beans and different herbs for different variations of this chickpea avocado salad. I’ll leave that part entirely up to you! Next time you’re looking for a super quite lunch or light dinner recipe look no further than this chickpea tomato salad! It’s a winner for sure that the whole family is bound to love! Picnic and camping friendly too so perfect for weekend outtings!
Let me know what you think of this chickpea salad in the comments below!
If you’re looking for more chickpea recipes be sure to check out my:
Recipe Adapted from Dishing the Divine
A simple yet filling salad with chickpeas and fresh veggies. A great combination perfect for lunch. Chickpea tomato salad for the win!
- 1 15 oz can chickpeas drained and rinsed
- 2 small Perisan cucumbers chopped
- 1 to mato chopped
- 1/4 small red onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1 tablespoon shredded Parmesan cheese omit for vegan version
- 1 tablespoon olive oil
- 2-3 tablespoons balsamic vinegar
- salt pepper, to taste
- Combine ingredients in a large bowl. Toss to combine. Refrigerate for 45 minutes.