Chickpea and Fresh Tomato Toss

Total Time
Prep 10 mins
Cook 0 mins


  1. Rinse and drain chickpeas.
  2. Place them in a bowl.
  3. Add the tomatoes and onions.
  4. Whisk remaining ingredients together.
  5. Toss with chickpea mixture until coated.
  6. Serve right away or refrigerate for up to 2 days.
Most Helpful

A yummy and an easy side dish to assemble. I added about 1/4 cup of fat free feta cheese, 1/2 chopped seeded cucumber, and 1 tablespoon extra virgin olive oil in exchange for the 2 tablespoons vegetable oil. The flavors were better after it was stored in the refrigerator for a few hours. I will definitely make this again. Thanks!

lhoerth May 23, 2010

Wow this was truly delicious. Very Mediterranean in flavour. I did the following changes to the recipe: added some finely chopped garlic, chopped mint, feta cheese and used olive oil. Will definitely make again.

jolenecaruana January 06, 2010

I love the flavors in this salad! The cumin and chili give it a nice kick. I also used olive oil and added enough tomatoes to equal the amount of chick peas. Next time I may add a minced jalapeno for even more kick! Great recipe, fluffy!

yogi September 13, 2003

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