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.


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


  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.


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:



Serving Size:


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 was delicious. I think it was even better the next day when the spices had more time to marinade in the olive oil and red wine vinegar. I shared the link on Facebook. Thanks 🙂

  2. I love your name! So glad you enjoyed the salad.

  3. Just made this salad last night and it was amazing. Chickpeas are a great ingredient to use. The fresh herbs added such a punch to the salad. Glad we got the kalamata olives! Can't wait to try more of your recipes!

  4. Hope you like the salad. Thanks for the soaking tip, very interesting. I’ll definitely try it.

    We’re freezing here, I would prefer melting!

  5. Hi Kalyn, nice recipe. There is something about chickpeas they always look so nice in a salad or pasta, or even with rice. I cooked a bucket load of chickpeas yesterday so I will be making this salad tonight.

    Can I share a chickpea trick I learned from Lucy of Nourish Me? Soak your chickpeas for several days in the fridge, in water with a tablespoon of yoghurt mixed in. It results in the softest creamiest chickpeas when cooked. The difference is very noticeable.

    Or use a can. 🙂

    Still very hot weather here – 2 weeks of 40C (approx 106F) temps. Melting….

  6. Francine, so happy to hear your son liked it. All credit to Joanne Weir, this is mostly her recipe. I love the cookbook this recipe came from, so many good choices.

  7. I found this recipe a couple of months ago and decided to try it for my son, the vegetarian. Wow! I didn’t have red wine vinegar on hand, so I substituted balsamic – and it was fantastic. I bought the dried beans and soaked them, and I really think it makes a tremendous difference, especially in the sodium content. The first time my son tried it, he was eating it a day after I’d made it. He enjoyed it, but I told him how much better it is first time around. A few weeks ago, I made it for him since he was babysitting our bulldogs. I mixed the dressing shortly before we left the house, so it would be just right when he got there. He ate nearly the whole recipe!

  8. What a beautiful salad. I have just set some chickpeas to soak.

    I think tinned legumes are fine in dishes served hot or pureed but for salads, you can’t go past freshly cooked.

  9. Thanks everyone!

    Jeanne, if we’re channeling each other I don’t mind a bit!

  10. OK, now this is freaky – I made a very close approximation of this salad on 6 September for our annual big BBQ!! Clearly there was a ripple in the force 🙂

  11. Kalyn, your food is always so colorful and just looks truly delicious.

  12. What a great salad – truly – I love salads made with lots of interesting things and leave out the lettuce.

  13. I love chickpeas, they are my favourite of the legumes.
    I have been considering picking up this book, so thank you for the review.
    I love your salad, so simple, light and healthy.

  14. Your food is also so simple and delicious looking (and tasty–the ones I’ve made)! This salad looks great!

  15. That looks so incredibly yummmmy!

  16. In my new kitchen (whenever I get it) I’m going to be cooking more chickpeas and other beans from dried, too. Why does the idea of a new kitchen become so inspiring for this kind of thing? hahaha!
    Great looking salad!

  17. It’s your salads that have me always coming back – whenever I lack inspiration I know who I can rely on!

  18. MsBlueKatt, when I write “1/2 cup chopped basil” in a recipe it means a half-cup measure packed with chopped basil. One thing I like about Fine Cooking magazine is the explanation of these kinds of things. You could write 1/2 cup basil, chopped if you mean to measure the basil after chopping. But thanks for the question; I could certainly make it more clear in the way I write it. BTW, in a salad like this I think the measurement of herbs doesn’t have to be that exact. If I made it in the winter when I had to buy basil I’d probably be using less, but I have a lot of basil in my garden right now.

  19. This salad sounds delish and I can’t wait to try it. I’ve been soaking and cooking my own garbanzos for hummus for a while now and really do think they are preferable over canned.

    One question: When a recipe states “1/2 cup chopped basil,” does this mean you measure 1/2 cup of basil and then chop it OR you chop basil and measure 1/2 cup? You wind up with more herbs the second way (I think!).

  20. It looks heavenly. I have a can of garbanzo beans in my pantry which I will use for this recipe soon later this week.

    The photo is simply lovely. Great colors too.