Chickpea and Tomato Salad

Fresh summer tomatoes, garbanzo beans (chickpeas), hard boiled eggs, onions, and parsley, tossed with a light vinaigrette—here are the makings of a surprisingly delicious summer salad!

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 and Tomato Salad Recipe

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

If you really want to take the dressing up a notch, add 4 minced anchovies (salted, canned) to the mix. The dressing will not taste like anchovies, but the addition will make everything taste better.

Yum

Ingredients

  • 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
  • 1 cup of chopped red onion, green onion, or sweet yellow onion
  • 2 Tbsp chopped fresh parsley

Dressing:

  • 1/2 cup extra-virgin olive oil
  • 4 Tbsp of white wine vinegar or sherry vinegar
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon Italian seasoning (or 1/2 teaspoon dry thyme or a teaspoon of fresh chopped thyme)

Method

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

2 Put the dressing ingredients into a small jar, close the lid and shake until the dressing is emulsified. Pour over beans, tomatoes and onions.

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

3 When ready to serve, gently stir in the chopped eggs and parsley.

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Links:

The Five Tastes - explanation in the Wikipedia

Tomato Garbanzo Bean Onion Salad

Showing 4 of 10 Comments

  • 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!

  • 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!

  • Jennifer

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

  • Christine

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

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