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Kalyn's Kitchen

Chickpea Salad with Tomatoes, Olives, and Herbs

In this Chickpea Salad with Tomatoes, Olives, and Herbs I’m using less beans and more tomatoes, olives, and herbs for a more carb-conscious salad. If Garbanzos are not your favorite, use a different type of bean for this tasty vegan salad. 

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Chickpea Salad with Tomatoes, Olives, and Herbs finished salad in bowl

For people with tomatoes in the garden, we’re approaching that point in the summer where some kind of salad that uses tomatoes is going to appear on the table nearly every day, and this Chickpea Salad with Tomatoes, Olives, and Herbs is lovely for a summer side dish, or even as a main-dish salad for a light meal. And if you have some fresh herbs in your garden, this salad is a perfect way to spotlight them.

I’ve always been quite a fan of chickpeas, and at one time I had a weekend ritual of soaking them overnight and cooking them the next day. But when I made this salad again recently to re-shoot the old photos, I decided to reduce the amount of chickpeas to make the salad a bit more carb-conscious. That gave me a chance to use more tomatoes, olives, and herbs, which in my opinion only made the salad better!

This salad was originally inspired by one I saw in Joanne Weir’s From Tapas to Meze (affiliate link) and I improvised on it back in 2008 after thinking about what needed to be used in the garden and what would taste good with the chickpeas I’d just cooked. If you’re not having a chickpea-soaking ritual going on at your house, of course you can make this with canned garbanzo beans. You can definitely use less chickpeas like I did this time, or even skip the chickpeas completely if you prefer, but please be sure not to skip the fresh basil and fresh parsley, which is what makes the salad so delicious. If you have other fresh herbs in the garden, throw some of those in as well!


Chickpea Salad with Tomatoes, Olives, and Herbs process shots collage

How to Make Chickpea Salad with Tomatoes, Olives, and Herbs:

(Scroll down for complete recipe with nutritional information.)

  1. Whether you soak chickpeas and cook them from scratch or just rinse canned chickpeas, don’t skip the step of marinating the beans in some red wine vinegar and lemon juice while you prep other ingredients!
  2. Then cut up tomatoes (and drain in a colander if they’re juicy), slice olives, and chop red onion and toss the other ingredients with the marinating beans.
  3. Chop up a generous amount of fresh basil and parsley, or any other fresh herbs you’re using. I used my favorite Herb Scissors (affiliate link) to cut up the basil.
  4. Toss herbs with the marinating ingredients.
  5. Then whisk together red wine vinegar, lemon juice, olive oil, salt, and pepper to make the dressing.
  6. Add the dressing to ingredients in the bowl, and toss the entire salad again.
  7. Season Chickpea Salad with Tomatoes, Olives, Basil, and Parsley to taste with salt and fresh ground pepper and serve.
  8. This will keep pretty well in the fridge overnight, but it’s definitely best freshly made.

Chickpea Salad with Tomatoes, Olives, and Herbs thumbnail image of finished salad

Make it a Meal:

For a healthy dinner this would make a great side dish for something like Grilled Chicken with Lemon, Capers, and Oregano or Herb-Encrusted Grilled Salmon.

Want More Beans In Your Life?

Beans and Legumes Index Page ~ Slow Cooker or Pressure Cooker
Healthy Chicken Chickpea Chopped Salad ~ Ambitious Kitchen
Balela Middle Eastern Bean Salad ~ Kalyn’s Kitchen

Chickpea Salad with Tomatoes, Olives, and Herbs

Chickpea Salad with Tomatoes, Olives, and Herbs

Yield 6 servings
Prep Time 20 minutes
Total Time 20 minutes

This Chickpea Salad with Tomatoes, Olives, and Herbs is a delicious summer salad using fresh garden tomatoes.

Ingredients

Salad Ingredients:

  • one 15 oz. garbanzo beans, well rinsed and drained
  • 1 T red wine vinegar
  • 1 T fresh-squeezed lemon juice (See notes)
  • 2 diced tomatoes, cut in 1/2 inch pieces then drained
  • 3/4 cup Kalamata olives, sliced into lengthwise slivers
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh basil (or more)
  • 1/4 cup chopped parsley (or more)
  • salt and fresh ground black pepper to taste

Dressing Ingredients:

  • 5 T best quality extra virgin olive oil
  • 3 T red wine vinegar
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. fresh-ground black pepper

Instructions

  1. Drain chickpeas into colander and rinse with cold water until no more foam appears.
  2. Let beans drain well, then place in large plastic bowl and toss with 1 T red wine vinegar and 1 T fresh lemon juice.
  3. Chop tomatoes and drain in a colander while you chop the onions and slice olives.
  4. Then add drained tomatoes, chopped onions, and sliced olives to the bowl with the marinating beans.
  5. Wash and dry basil and parsley, using salad spinner (affiliate link) or washing in the sink and drying with paper towels.
  6. Finely chop herbs, then add to marinating salad ingredients and gently combine.
  7. Put 3 T red wine vinegar and 2 tsp fresh lemon juice in a small bowl or glass measuring cup, then whisk in olive oil until dressing is emulsified. Stir salt and pepper into dressing.
  8. Gently mix dressing into salad, then season to taste with additional salt and fresh ground black pepper.
  9. The salad can marinate at room temperature for an hour or two before serving.
  10. I did refrigerate leftovers with pretty good results, but it’s definitely best when freshly made and before being refrigerated.

Notes

I like to use my fresh-frozen lemon juice for recipes that call for fresh squeezed lemon juice.

This recipe was inspired by a chickpea salad in From Tapas to Meze (affiliate link) with additional inspiration from Kalyn’s garden.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 275Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 476mgCarbohydrates: 25gFiber: 8gSugar: 6gProtein: 7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Chickpea Salad with Tomatoes, Olives, Basil, and Parsley is great for any phase of the South Beach Diet, and is suitable for any type of low-glycemic eating plan. With the reduced amount of beans, it might work for some low-carb diets; you could also make the salad without beans for a low-carb version.

Find More Recipes Like This One:
Use Salad Recipes for more Salads like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Chickpea Salad with Tomatoes, Olives, and Herbs

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    45 Comments on “Chickpea Salad with Tomatoes, Olives, and Herbs”

  1. This is stunning! And I agree, soaked and cooked-from-scratch chickpeas taste so much better than canned varieties. This salad looks so fresh and delicious!

  2. I think the downside of using the canned food is high ammount of sodium. However, you can always rince the chickpea to lower the ammount of sodium.

  3. Love the way bloggers share ideas with each other. Barbara, I like your idea of crushing some chickpeas to add to the dressing. Sara, also a great idea to cook a lot of chickpeas and freeze. Thanks everybody for nice thoughts.

  4. Delicious-sounding, as usual!

    Paz

  5. That’s the kind of salad I love! Healthy, fresh, tasty and very pleasant! I could eat chickpeas at every meal!!!

    Cheers,

    Rosa

  6. Lovely and delicious looking. Mr CC would love it if I made this for him!

  7. I’ve been cooking up large batches of dried beans and freezing them in 2 cup portions. I agree with you, they taste much better than canned, plus they’re cheaper.

  8. This salad looks wonderful. Until recently I soaked and cooked my own chick peas. Just lately I’ve been using canned ones and they just aren’t the same. I often crush a spoonful of the peas and add to the dressing – it gives it a creamy consistency.

  9. I really appreciate the nice feedback on the recipe and photo. This is one of my favorite salads of the summer this year!

  10. more and more, I’m struck by the vibrancy of your pictures. all of the practice is surely paying off!

  11. Ya know, the great thing about the healthy dishes you post is that they always look lovely enough for people to actually want to make them. They look delicious and enjoyable. I don’t know if that even makes sense :P.

    I guess it’s that sometimes I see people who only cook healthy stuff and it sometimes seems so boring and bland. Yours never does and it’s very encouraging to those of us who really need new and interesting nutritious dishes. So thank you.

  12. I came across your blog on blogher. Fantastic picture! Your salad looks just wonderful!

    http://www.katelynsfood.blogspot.com

  13. this is so colourful. i love any salad that has any kind of beans in it, chickpeas salad is yummy. love boiled kidney beans salad too. love the fresh ingredients here.

  14. This is so colorful! It looks gorgeous!

  15. I love garbanzo beans. But since I’ve had such bad luck with dried beans in general I think I’ll try this with the canned stuff 🙂

  16. I’m going to soak the beans today and cook them tomorrow. Can’t wait to see how it turns out.

  17. That looks like such a yummy and fresh tasting salad!

  18. Naten-n-annie, I think if you rinse the garbanzos well, it helps with the downwind problem!

    It’s purely a personal choice whether to use canned or fresh beans. Yes, the canned beans are great when time is an issue. But if you buy the beans at a reputable store where they’re likely to not be overly old, I think it’s well worth the trouble to soak and cook them, and MUCH cheaper.

    I really do use the two types of parsley interchangeably, since I have both in my garden but I used curly parsley in this recipe.

    Maria, thanks!

  19. I love using chickpeas in salads. A great source of protein and they are super tasty!! I am sure the herbs boost it up a notch too!

  20. This is a really delicious and beautiful salad. I should eat garbanzos more, as they are an excellent source of protein and fiber. But after that I have to stay downwind of everyone 😉

    If you can’t control the freshness of rehydrated beans, wouldn’t canned be better for standardizing cooking times? Or does the lower cost of bulk dried beans outweigh the time spent cooking them?

    Another question – did you use flat Italian parsley or curly parsley?