Chickpea and Fresh Tomato Toss
photo by A Marsteller
- Ready In:
- Rinse and drain chickpeas.
- Place them in a bowl.
- Add the tomatoes and onions.
- Whisk remaining ingredients together.
- Toss with chickpea mixture until coated.
- Serve right away or refrigerate for up to 2 days.
Questions & Replies
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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!
Made half this recipe for the two of us. Definitely do add the garlic, and use olive oil as other reviewers have noted. The cumin hits just the right note. I refrigerated this salad for about 3 hours, then took it out about an hour before serving. Just before putting it on the table, I added some feta and torn baby spinach leaves. DH ate it up and he usually skips the salad. A keeper for sure.
I 'asked' the Recipe Sifter for a salad with chickpeas and cumin, and this is what it gave me. It was the perfect answer. Australia's largest can of chickpeas is only 13 ounces so I used two, but used the amount of spice noted here. Was out of lemon, so used lime instead, which worked fine. Served five as a side dish, with a bit left over. Great recipe. Easy to make and delicious. Thanks for posting.
The base ingredients make this dish so versatile while still allowing the key flavor to shine through. I changed the recipe a little so that I could work with what ingredients I had on hand - instead of green onions, I used red onions, and I also added 1 chopped avocado, 1/8 cup parsley, and 1/8 cup cilantro. I could see trying it as other members did too. This is a definite keeper. So easy and flavorful. Thanks Fluffy!!!