Chickpea and Tomato Salad

Wednesday, 20 May 2015

This post is born from wishful thinking.
I like to think (or hope...) that if I pretend it's summer in my kitchen, then the weather will follow suit. As in the UK, May is not stepping up to the mark. Yesterday it hailed twice. Twice! Consequently I arrived at the library soaked and shivering. And that's just not on when it's supposedly the beginnings of summer. So I'm making summery food in the hope there will be a knock on effect. Kinda like a rain dance, but with chickpeas...

This little salad is the easiest-peasiest supper to whip up in a moments notice. It is ready in a flash and super easy to prepare. I like to serve this salad with flat breads but I think it would be delicious with rice, in a wrap or just on its own too. You can serve it as a main course to feed two, or as a side dish to share around with a crowd. I think this salad would be the perfect addition to any BBQ. I'm imaging it next to smokey ribs or baked salmon. I'm digressing (and dribbling...).

This recipe also seems particularly appropriate to share today as it's National Vegetarian Week! Chickpeas are one of my favourite vegetarian ingredients and are extremely versatile. Some of my other favourite chickpea recipes include this delicious baked falafel and this spicy chana masala. They're a great all-rounder and I always make sure to have a couple of tins in the cupboard. Long live the chickpea! Now shall we salad?

For Chickpea and Tomato Salad you will need (serves 2):

1 can chickpeas
250g mixed or cherry tomaotoes
large bunch basil
2 spring onions
1-2 cloves garlic, dependent on taste

1 tbsp olive oil
1 tbsp red wine vinegar
1/2 tbsp honey
1/2 lemon, juiced
salt and pepper 

Begin by prepping your salad ingredients. Slice your tomatoes in half. I love these mixed toms - so colourful and delicious.

Now roughly chop up your basil leaves. 

Combine in a bowl with the chickpeas, sliced spring onions and grated garlic. 

Now whip up the dressing by combining the olive oil, lemon juice, red wine vinegar, honey and a dash of salt and pepper. Pour over the salad ingredients and mix well. 

Pop in the fridge for about twenty minutes so the flavours can marinate. 

Then serve up!
Told ya it was easy. 

Tuck in and cross your fingers for a little summer weather! 


  1. Love your foodie rain dance, it due to be sunny on Thursday, we are off to Chelsea, this looks like a lovely salad to take as a picnic lunch.

    1. Fingers crossed for you that it works! I was wondering when you were off to Chelsea. Looks like a great show this year. Enjoy!
      And this salad would be a great addition + I expect it travels very well. xx


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