Chickpea (Garbanzo Bean) and Tomato Salad

Fresh summer tomatoes, garbanzo beans (also known as chickpeas), hard boiled eggs, and sweet onions, tossed with a light vinaigrette – here are the makings of a surprisingly delicious summer salad. I made this for lunch yesterday from a recipe in a recent issue of Sunset Magazine. I particularly love the balance in the salad – the acidity of the tomatoes and vinegar with the sweetness of the onions, the parsley which supplies a bitter, the salt, the olive oil, and the protein from the beans and eggs. It’s a complete, light meal in itself.

Chickpea (Garbanzo Bean) and Tomato Salad Recipe

  • Prep time: 20 minutes
  • Yield: Serves 6-8.


  • 2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed
  • 4 tomatoes (about 2 lbs.), cored and chopped
  • 4 large hard-boiled eggs, peeled and chopped
  • 2 cups of chopped sweet onion (Vidalia, Walla walla, or another variety)
  • 2/3 cup extra-virgin olive oil
  • 6 Tbsp of white wine vinegar or sherry vinegar
  • 1 teaspoon salt
  • Freshly ground pepper
  • Chopped parsley for garnish


1 Combine the garbanzo beans, tomatoes, eggs, and onion in a large bowl.

2 Separately mix the dressing ingredients in a jar or a small bowl - olive oil, vinegar, salt, and pepper. Pour over salad ingredients. Sprinkle on chopped parsley. Serve immediately.

You can chill the undressed salad up to six hours, until ready to serve.

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Adapted from a recipe in Sunset Magazine, from a family recipe of Catalonian Eva Bertran, EVP of Gloria Ferrer Champagne Caves.

The Five Tastes - explanation in the Wikipedia


  1. Kim

    My personal favorite garbanzo salad is similar. It is from the UC Davis Coffeehouse cookbook, called “Garbanzo Circus”. It is garbanzo beans, tomatoes, cheese (I sometimes skip it), and parsley, and it has a simple dressing of olive oil, lemon juice, cumin, salt, and pepper. The cumin is really what makes it!

  2. Yasmin

    Great recipe…Being a UCD alumn, I’d have to agree with Kim that the Garbanzo Circus dressing really adds to a chickpea salad!

  3. Jennifer

    I just made this for lunch but substituted cannellinis, and used basil instead of parsley. It was delish — thanks!

  4. Christine

    Would it lose much by omitting the eggs? It sounds deelish, but I don’t like hard boiled eggs.

  5. Gabriella

    Well this is on everyone’s list this summer! I made it and posted my white bean version on my blog recently. I love that everyone is eating such healthy salads.

  6. Vivian

    Mmmm… I bet you could substitute some ripe avocado for the hard boiled egg!

  7. mindy

    I just made this last night, and it turned out great! Thank you so much for the recipe!

  8. Susan

    I made this over the weekend and everyone loved it. And its so simple to throw together! I added 2 chopped avocados, since I’m an avocado nut I think next time I might try 3.

  9. Kristiina

    Thanks for the recipe! Made the salad yesterday and it was the best one I’ve made in a while:)

  10. Sofia

    I have to say I was a bit skeptical, but this is fantastic. I too used basil for garnish because I love the combination of tomatoes and basil. Mmmm, delicious. Thanks for the post.

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