This vibrant Summer Chickpea Salad: Easy Tomato Basil Recipe is a celebration of peak-season flavors. It’s a refreshing, no-cook dish I turn to weekly for its bright, herby taste and satisfying texture. After testing countless variations, I’ve perfected this simple formula that comes together in minutes, making it an ideal, healthy staple for warm-weather meals.

Chickpea Tomato Basil Salad

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

400g / 1 can chickpeas, drained and rinsed
500g / 2 cups diced tomatoes
30g / 1 cup chopped fresh basil
50g / 1/4 cup finely diced red onion
30ml / 2 tablespoons extra virgin olive oil
15ml / 1 tablespoon freshly squeezed lemon juice
2 cloves minced garlic
Salt and pepper to taste

Instructions

In a large mixing bowl, combine the drained and rinsed chickpeas, diced tomatoes, chopped fresh basil, and finely diced red onion.
In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, salt, and pepper.

Pour the dressing over the chickpea and vegetable mixture, and gently toss until well coated.
Taste and adjust seasoning as needed. Serve immediately or chill for later.

🍳

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Chickpea Tomato Basil Salad Recipe