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    Home » Recipes » Salads

    Chickpea Tomato Salad with Fresh Herb Vinaigrette

    Modified: May 16, 2025 · Published: Jun 10, 2024 · by Amy Casey · This post may contain affiliate links · 8 Comments

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    a salad made with chickpeas, parmesan cheese and fresh tomatoes.
    chickpeas in a salad with fresh parsley.
    chickpea salad

    This delicious Chickpea Tomato Salad is bright and bursting with flavor. It takes only minutes to toss together this easy salad with cherry tomatoes and Parmesan cheese. It compliments any meal. Perfect to meal prep, the hearty salad stays fresh for days in the refrigerator.

    chickpeas salad in a white bowl.

    READER COMMENT "Absolutely LOVE this recipe! So light and tasty!! The lemon is just enough to give that zesty taste!" ~ Caryn

    At the Jersey shore, we usually start off the summer with "June Gloom." The skies are cloudy, the temperatures are cool and rainy days are always likely. But this year, we've had an unseasonably hot and dry first week of June. And I love it!

    The warm and sunny weather calls for cool recipes. My Spicy Southwestern Salad, Big Mac Bowl and this Chickpea Tomato Salad are salad recipes that help to beat the heat.

    Having this hearty and quick-to-make recipe for garbanzo bean salad on hand makes for easy meal planning. That leaves more time for heading to the beach.

    Serve this beautiful salad as a side dish with grilled chicken, spicy barbecue pork tenderloin sliders, or coffee rubbed steaks and your dinner will be delicious. Toss it with mixed green for a tasty lunch. Or pack it in an airtight container and bring it along for a picnic.

    Jump to:
    • Why you'll love this recipe
    • Ingredients & substitutions
    • How to make chickpea tomato salad
    • Variations - What to add to chickpea salad
    • Expert tip
    • Frequently asked questions
    • More recipes like this one
    • One more thing
    • Recipe

    Why you'll love this recipe

    If you love real food and would rather skip over processed ones, then this is the recipe for you. You'll love the recipe for the following reasons.

    • Easy to make ~ This recipe takes just minutes to make - seriously! Just make a simple vinaigrette and toss it with the remaining ingredients. That's it!
    • Serve chilled or room temperature ~ This is a vinaigrette based salad. It doesn't contain mayonnaise so it can be served at room temperature or chilled. It's great for summer picnics, barbecues, potlucks or a day at the beach.
    • Protein powerhouse ~ Are chickpeas healthy? Yes they are! They're protein and fiber packed and make a nutritious and delicious side dish or meal.
    • Great for meal prep As the salad is made with hearty ingredients, it holds up well for a few days in the refrigerator. Make it once, and enjoy it all week long.

    Ingredients & substitutions

    Pantry staples along with a handful of fresh ingredients are included in this recipe. Scroll to the recipe card for full quantities of the ingredients.

    chickpeas, red pepper, lemon, cherry tomatoes, parmesan cheese
    • Extra virgin olive oil ~ What can you use instead of extra virgin olive oil? Try avocado oil, walnut oil or safflower oil.
    • Fresh lemon juice ~ Apple cider vinegar, red wine vinegar, white wine vinegar or sherry vinegar are tasty substitutes.
    • Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
    • Freshly ground black pepper ~ Use a pepper mill to grind the pepper. Grinding your own pepper from peppercorns results in the most flavorful spice.
    • Fresh herbs ~ Fresh parsley, cilantro, dill, basil and thyme are some of my top picks for this dish. In a pinch, use dried herbs.
    • Chickpeas ~ Also known as garbanzo beans. If you're not a fan of chickpeas, use any bean you would like. Try kidney beans, Great northern white beans or cannellini beans.
    • Cherry tomatoes ~ Diced tomatoes or grape tomatoes are also options.
    • Red bell pepper ~ Also try orange, green or yellow bell peppers in the recipe.
    • Parmesan cheese ~ Sharp and salty Parmesan cheese is a nice compliment to the other ingredients. Substitutes include feta, blue or Asiago cheese.

    How to make chickpea tomato salad

    With just a couple steps, this chickpea salad recipe is easy to make. This is a brief overview of the recipe. Scroll to the recipe card for full instructions.

    cheese grater with chickpea salad.

    Step 1: Make the vinaigrette ~ In a large bowl add the vinaigrette ingredients. Whisk to thoroughly mix the ingredients.

    Step 2: Add the salad ingredients ~ To the same bowl, add the chickpeas, cherry tomatoes, red pepper, and Parmesan cheese.

    Step 3: Toss to combine ~ Mix the vinaigrette with the salad ingredients.

    That's all it takes! What could be easier?

    Variations - What to add to chickpea salad

    I like to serve the fresh and healthy salad just as is. But the dish is also versatile!

    • Add protein ~ Stir in cooked shrimp, shredded chicken or canned tuna.
    • Add vegetables ~ Try corn, peas, cucumber, red onion, green onions or olives.
    • Add cheese ~ Along with the parmesan cheese, crumbles feta or blue cheese or cubes of gouda or monterey jack.
    • Add greens ~ Serve it over mixed greens, chopped romaine or baby spinach for a delicious lunch.
    • Add grains ~ 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.

    Expert tip

    Grate the Parmesan cheese by hand for the freshest tasting flavor. The pre-shredded cheese available at the grocery store is coated with an anti-caking ingredient. This masks the true flavor of the cheese. Use a box grater or food processor.

    Frequently asked questions

    How do you make this recipe vegan?

    To make this recipe totally plant-based, leave out the Parmesan cheese. Another option is to nutritional yeast or vegan parmesan cheese.

    How do you store chickpea salad?

    Use an airtight container to store the salad. I recommend these meal prep containers. I use them at home and for my personal chef clients. Refrigerate the salad for up to 5 days. Any longer and the tomatoes will start to get mushy.

    More recipes like this one

    • Cauliflower Salad with Edamame and Chickpeas
    • Tomato Mozzarella Caprese Salad
    • Sweet Corn Salad with Bacon
    • Apple, Fennel and Radish Slaw with Pecans
    • Grilled Peach Salad with Fresh Mozzarella
    • Greek Stuffed Peppers with Orzo and Feta

    One more thing

    Photo of Amy Casey of amycaseycooks.com

    Did you try this recipe?

    Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.

    Thanks ~ Amy

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    Recipe

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    chickpea salad with vinaigrette.

    Chickpea Tomato Salad


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Amy Casey
    • Total Time: 15 minutes
    • Yield: 4 1x
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    Description

    A delicious and hearty chickpea salad with a fresh herb vinaigrette, cherry tomatoes and Parmesan cheese is a compliment to any meal.


    Ingredients

    Units Scale
    • 2 tablespoons extra virgin olive oil
    • juice of ½ lemon
    • ½ teaspoon kosher salt
    • ¼ teaspoon black 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 cherry tomatoes, cut in half
    • 1 medium red pepper, chopped
    • ⅓ cup shredded Parmesan cheese

    Instructions

    1. Make vinaigrette: In a large bowl whisk together olive oil, lemon juice, salt, pepper, hot sauce and herbs.
    2. Add ingredients: To the bowl, add the chickpeas, tomatoes, red pepper, and Parmesan cheese. Toss to coat the ingredients with the vinaigrette.
    3. Serve: Serve at room temperature or chilled. Keeps fresh in refrigerator for 3-5 days.

    Equipment

    box grater

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    food processor

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    measuring cups

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    measuring spoons

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    stacking glass bowls

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    Notes

    Variations ~

    • 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.
    • Stir in cooked shrimp, shredded chicken or canned tuna.
    • Add corn, red onion, cucumber or peas.
    • Along with the parmesan cheese, add crumbled feta or blue cheese, or cubes of gouda or monterey jack.

    Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

    • 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: 0 g
    • Trans Fat: 0 g
    • Carbohydrates: 19.4 g
    • Fiber: 1.8 g
    • Protein: 9 g
    • Cholesterol: 10 mg

    Did you make this recipe?

    Tag @amycaseycooks on Instagram so we can all admire your work 🙂

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Caryn Pettigrew

      January 10, 2020 at 9:05 am

      Absolutely LOVE this recipe! So light and tasty!! The lemon is just enough to give that zesty taste!

      Reply
      • Amy Casey

        January 10, 2020 at 10:11 am

        Fabulous! I am so glad you enjoyed the recipe Caryn. It is a favorite 🙂

        Reply
    2. Josh Rogowsky

      May 07, 2012 at 6:44 pm

      Just made this last night. It came out great thanks for sharing!

      Reply
      • Amy Casey

        May 07, 2012 at 9:48 pm

        So glad to hear Josh. And thanks for stopping by.

        Reply
    3. Kathryn

      May 07, 2012 at 3:33 pm

      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

      Reply
      • Amy Casey

        May 07, 2012 at 9:47 pm

        Yea! It will hold up well to a buffet. Happy graduation!

        Reply
    4. Amy Casey

      April 30, 2012 at 4:06 pm

      Thanks Joyce! I hope all is well with you and let me know how the recipe turns out for you.

      Reply
    5. Joyce Lang

      April 30, 2012 at 4:38 am

      I love this recipe and also your website. Great work, Amy!!!

      Reply

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    Personal chef Amy Casey.

    I'm Amy Casey and welcome to Amy Casey Cooks! I have a lifelong love of food and 20 years experience as a personal chef while cooking for over 300 clients. I share my tested, tried and true easy recipes, cooking and kitchen tips, and videos so you can make restaurant quality meals in your own kitchen. More about my culinary journey.

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