Chickpea and Tomato Salad

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.

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


  • 2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed, or 3 cups cooked chickpeas
  • 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


  • 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)


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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • 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.


  • Kristiina

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


  • mindy

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


  • 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.

  • Vivian

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

  • Christine

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

  • Jennifer

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

  • 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!

  • 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!