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
- Bursting with fresh flavor
- Wholesome and light
- Comes together in 10 minutes
- Pairs well with grilled meats, fish, or sandwiches
- Vegan-friendly
Ingredients You’ll Need
- 1 pint cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon garlic paste or 1 clove garlic, minced
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
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.
Tips and Substitutions
- For extra flavor, add crumbled feta or shaved Parmesan.
- Swap basil for fresh parsley or mint if preferred.
- Drizzle with balsamic glaze for a sweeter finish.
- Use heirloom cherry tomatoes for more color.
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.
Tomato Basil Chickpea Salad
Ingredients
- 1 pint cherry tomatoes halved
- 1/4 cup fresh basil chopped
- 1 15 oz can chickpeas drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon garlic paste or 1 clove garlic minced
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
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!