This tomato & chickpea salad is an excellent side dish and it’s fairly easy to whip up! I’m talking one bowl recipe and only a handful of ingredients. It’s quite yummy to eat alone as a snack, or to pair it up with a light protein like fish or chicken.
THE MINIMALIST RECIPE | TOMATO & CHICKPEA SALAD
Tomato & Chickpea Salad
Prep time
Cook time
Total time
Author: Dara Boxer
Recipe type: Side
Serves: 4
Ingredients
- good quality olive oil
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- kosher salt
- 2 pints grape tomatoes, quartered
- ¼ cup fresh flat-leaf parsley, fine chopped
Vinaigrette - 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 small shallot, minced
- kosher salt and freshly ground black pepper
- 2 teaspoons ground cumin
Instructions
- Heat oil in a large skillet over medium-high heat until shimmering. Add the chickpeas and spread out into a single layer. Cook until lightly browned on the bottom. Season with salt, give a good stir.
- While the chickpeas are cooking, make the vinaigrette in a large bowl. Whisk the oil, vinegar, shallot, and season with salt and pepper to taste. Add tomatoes and parsley to bowl with vinaigrette. Stir to combine well. Taste and adjust seasonings accordingly.
- Remove chickpeas from the heat, add to large bowl, add the cumin, and toss to coat.