Everyday Kitchen

Everyday · Lunch

Tomato Chickpea Salad

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free · High-protein

Mix cooked chickpeas with tomatoes, cucumber and a lemon dressing. Serve this salad cold.

Prep
15 min
Cook
0 min
Total
15 min
Servings
2
Difficulty
Easy
Cuisine
Everyday
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Photograph of chickpea and tomato salad with yellow pepper, red onion and herbs in a metal bowl
Representative chickpea salad photograph with yellow pepper, red onion and herbs. Those additions are not in this draft. This is not a tested result of our recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Large bowl; small bowl; sieve; knife; chopping board; spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 2 min

  1. Rinse 240 g cooked chickpeas, drained in the sieve.
  2. Drain the chickpeas for 2 minutes.
  3. Put 250 g cherry tomatoes, halved and 150 g cucumber, diced in the large bowl.
  4. Add the drained chickpeas.

Dress and serve · About 1 min

  1. Mix 2 tbsp olive oil, 1 tbsp lemon juice and ¼ tsp salt in the small bowl.
  2. Pour the dressing over the salad.
  3. Fold 2 tbsp chopped parsley through the salad.
  4. Serve immediately.

Tips

  • Drain the chickpeas well so the dressing stays bright rather than watery.

Substitutions

  • Use cooked white beans instead of chickpeas.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Drain beans and make dressing one day ahead; cut tomatoes close to serving.

FAQ

Can I use canned chickpeas?

Yes. Rinse and drain them thoroughly.

Why is it watery?

Tomatoes and cucumber release liquid. Toss close to serving.

How should I store tomato chickpea salad?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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