A delicious and hearty chickpea salad with a fresh herb vinaigrette, cherry tomatoes and Parmesan cheese compliments any meal.
When I make dinner, the entree usually takes center stage. Other times, I let the side dish be the star of the meal. Chickpea Salad with Fresh Herb Vinaigrette is one such side dish that deserves its moment in the spotlight. Having this hearty and quick-to-make recipe for chickpea salad on hand makes for easy meal planning. Add lemon and thyme chicken, spicy barbecue pork tenderloin sliders, or java dry rub steaks and your dinner will be delicious.
What ingredients are in the chickpea salad?
Chickpea Salad with Fresh Herb Vinaigrette is a favorite of my personal chef clients.
- The main ingredient are chickpeas aka garbanzo beans. Not a fan of chickpeas? Use any bean you would like. Try kidney beans, black beans or cannellini beans.
- The fresh herbs add more flavor than their dried counterparts. But, by all means substitute dried herbs if you do not have fresh ones.
- A sprinkling of salty and sharp tasting Parmesan cheese compliments the nutty taste of the chickpeas.
- A few sweet grape tomatoes and crunchy red pepper chunks round out the salad that stays fresh in the refrigerator for 3 to 4 days.
serving suggestions for chickpea salad
I like to serve the bean and tomato salad just as is. But the side dish is versatile.
- Serve it over mixed greens, chopped romaine or baby spinach for a delicious lunch.
- Add a scoop of the salad over chilled quinoa, farro, barley or rice for a fiber packed dish. This is one of my favorite salads to take to work.
- As it is fresh tasting and really fills me up, I can make it to dinner time without snacking.
I love knowing I have a batch of Chickpea Salad with Fresh Herb Vinaigrette in the refrigerator. It will be waiting for its chance to be the star of my next lunch or dinner.
PrintChickpea Salad with Fresh Herb Vinaigrette
- Total Time: 15 minutes
- Yield: 4 1x
Description
A delicious and hearty chickpea salad with a fresh herb vinaigrette, cherry tomatoes and Parmesan cheese is a compliment to any meal.
Ingredients
- 2 tablespoons olive oil
- juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- dash of hot sauce
- 4 tablespoons fresh chopped herbs such as parsley, dill, cilantro
- 1 (15.5 ounce) can of chickpeas, rinsed and drained
- 1 pint grape tomatoes, cut in half
- 1 medium red pepper, chopped
- 1/3 cup shredded Parmesan cheese
Instructions
In a large bowl whisk together olive oil, lemon juice, salt, pepper, hot sauce and herbs. Add the remaining ingredients and toss to coat.
In a large bowl whisk together olive oil, lemon juice, salt, pepper, hot sauce and herbs. Add the remaining ingredients and toss to coat.
Serve at room temperature or chilled. Keeps fresh in refrigerator for 3 to 4 days.
Notes
Serve the salad as is or over mixed greens, farro, quinoa, rice or barley.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: no cook
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 199
- Sugar: 8.3 g
- Sodium: 544 mg
- Fat: 10.9 g
- Saturated Fat: 3 g
- Unsaturated Fat: ~
- Trans Fat: ~
- Carbohydrates: 19.4 g
- Fiber: 1.8 g
- Protein: 9 g
- Cholesterol: 10 mg
This post was originally posted in April, 2012. It was updated in January, 2020 with new photos, a video and in depth recipe preparation explanation.
Joyce Lang
I love this recipe and also your website. Great work, Amy!!!
Amy Casey
Thanks Joyce! I hope all is well with you and let me know how the recipe turns out for you.
Kathryn
So happy to see this on facebook today - I plan on adding it to the buffet at my son's graduation party on Saturday. It will be a beautiful and tasty addition. =D
Amy Casey
Yea! It will hold up well to a buffet. Happy graduation!
Josh Rogowsky
Just made this last night. It came out great thanks for sharing!
Amy Casey
So glad to hear Josh. And thanks for stopping by.
Caryn Pettigrew
Absolutely LOVE this recipe! So light and tasty!! The lemon is just enough to give that zesty taste!
Amy Casey
Fabulous! I am so glad you enjoyed the recipe Caryn. It is a favorite 🙂