There’s nothing better than a quick, fresh salad you can toss together in minutes — especially when summer tomatoes and fragrant basil are in season. This Tomato Basil Chickpea Salad is one of my go-to recipes for potlucks, cookouts, or a simple side dish at dinner. The best part? It uses pantry staples and fresh herbs to create something truly delicious.

If you’ve got a pint of cherry tomatoes and a can of chickpeas on hand, you’re halfway there!

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Why You’ll Love This Tomato Basil Chickpea Salad

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Ingredients You’ll Need

How to Make Tomato, Basil and Chickpea Salad

Step 1: Prep the Salad

Slice the cherry tomatoes in half and place them in a large mixing bowl. Add the drained and rinsed chickpeas and chopped fresh basil.

Step 2: Make the Dressing

In a small bowl or jar, combine olive oil, honey, garlic, white wine vinegar, and fresh lemon juice. Whisk or shake well until emulsified. Season with salt and pepper to taste.

Step 3: Toss and Serve

Pour the dressing over the tomato and chickpea mixture. Gently toss to coat everything evenly.

Let the salad rest for 5–10 minutes to allow the flavors to meld, then serve.

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Tips and Substitutions

How To Store Tomato Basil Chickpea Salad

This salad is best enjoyed the day it’s made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The tomatoes may soften a bit but will still taste great.

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Frequently Asked Questions

Can I use canned chickpeas?

Yes, canned chickpeas are perfect—just rinse and drain well before adding to the salad.

How long will this salad last?

It keeps up to 3 days in the fridge. Add fresh basil just before serving for the best flavor.

Can I add protein to make it a meal?

Definitely! Grilled chicken, tuna, or feta cheese make this salad more filling.

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Tomato Basil Chickpea Salad

Nettie
This fresh Tomato, Basil and Chickpea Salad is the perfect quick and healthy side dish for summer! Juicy cherry tomatoes, chickpeas, and fragrant basil are tossed in a simple homemade dressing of olive oil, honey, garlic, vinegar, and lemon juice. Ready in 10 minutes—perfect for picnics, potlucks, or a light lunch.
No ratings yet
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American, Mediterranean
Servings 4 servings
Calories 105 kcal

Ingredients
  

Instructions
 

  • Place halved cherry tomatoes, drained chickpeas, and chopped basil in a large bowl.
  • In a small bowl, whisk together olive oil, honey, garlic, white wine vinegar, and lemon juice. Season with salt and pepper to taste.
  • Pour the dressing over the salad ingredients and toss gently to coat.
  • Let sit for 5–10 minutes to allow flavors to meld. Serve and enjoy!

Notes

When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
 

Nutrition

Serving: 1servingCalories: 105kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 14mgPotassium: 281mgFiber: 1gSugar: 7gVitamin A: 658IUVitamin C: 31mgCalcium: 19mgIron: 1mg
Keyword chickpea salad, easy side dish, easy summer salad, tomato basil salad
Tried this recipe?Let us know how it was!

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