Tomato Chickpea Salad

By Leslie Blythe  , ,   

September 12, 2017

This Tomato Chickpea Salad with fresh summer tomatoes and chickpeas is tossed with a simple sherry vinaigrette. Sautéing the chickpeas until they are browned and crispy on the outside then dusted with cumin gives them a wonderful depth of flavor.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Servings


1Heat the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.

2Remove from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette.


1Whisk the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl.

2Add the chickpeas, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.


2 tablespoons olive oil

15-ounce can chickpeas, drained and rinsed

Kosher salt

2 teaspoons ground cumin

2 pints cherry tomatoes, halved

¼ cup flat-leaf parsley, chopped


2 tablespoons olive oil

1 tablespoon sherry vinegar

1 teaspoon shallot, minced

Kosher salt

Freshly ground black pepper


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