Tomato Chickpea Salad
Tomato Chickpea Salad is a refreshing and flavorful mix of juicy cherry tomatoes and protein-packed chickpeas, enhanced with the aromatic flavors of cumin and parsley. Tossed with a simple vinaigrette made from sherry vinegar, olive oil, and minced shallots, this salad is a perfect choice for a light meal or a delightful side dish.
Ingredients
FOR THE SALAD
- 2 tablespoons olive oil
- 1 (15-oz) can chickpeas
- Kosher salt
- 2 teaspoons cumin
- 2 pints cherry tomatoes , halved
- ¼ cup chopped fresh flat-leaf parsley leaves
FOR THE VINAIGRETTE
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon minced shallot
- Kosher salt
- Freshly ground black pepper
WINE PAIRING
- Dry Rosé
Instructions
- HEAT the oil in a large skillet over medium-high heat until shimmering. Add the beans and spread out into a single layer. Cook without stirring until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the beans out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take about 6 to 7 minutes total.
- REMOVE from the heat, add the cumin, and toss to coat. While the chickpeas are cooking, make the vinaigrette.
- WHISK the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl.
- ADD the chickpeas, tomatoes, and parsley to the vinaigrette. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.
Notes
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 150kcalCarbohydrates: 18gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 300mgPotassium: 350mgFiber: 5gSugar: 4gVitamin A: 700IUVitamin C: 15mgCalcium: 40mgIron: 2mg
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