A tomato and chickpea salad
Romy London
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Fresh Tomato and Chickpea Salad

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This fresh tomato and chickpea salad is a simple, make-ahead dish that works as a light meal or side dish at your summer BBQ. It’s light, uses mostly raw ingredients, and benefits from time in the fridge, making it a great option for a lazy lunch.  

The mix of juicy cherry tomatoes, cucumber, and avocado gives it a good balance of textures, while chickpeas give it a protein boost. Everything is brought together with a basil and balsamic dressing, which soaks into the ingredients as it chills. 

Why We Love This Recipe 

This recipe couldn’t be easier to make. The ingredients are easy to find, the method is simple, and it’s also flexible. You can serve it on its own, alongside other salads, or with toasted bread as suggested in the recipe.  

Fresh Tomato and Chickpea Salad
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Fresh Tomato and Chickpea Salad

Recipe by Romy London

This is the “throw it together, let it chill, then suddenly it tastes like you planned ahead” kind of salad. Juicy cherry tomatoes, creamy avocado, crunchy cucumber, and chickpeas to make it properly filling – all tied together with a basil-heavy balsamic dressing. Give it a couple of hours in the fridge and it turns into something really special (especially with toasted bread on the side).

Course: Lunch, Sides, SaladsDifficulty: Easy
Servings
+
–

4

servings
Prep time

10

minutes
Cooking time

2

hours 
Calories

kcal

Ingredients

  • 400 g multi-coloured cherry tomatoes, halved

  • 1x400g tin chickpeas, drained and rinsed (about 240g drained)

  • 200 g cucumber, diced

  • 1/2 avocado, diced

  • Fresh basil leaves

  • Juice of 1/2 lemon

  • For the dressing:

  • 2 tbsp balsamic glaze

  • 1 tbsp extra virgin olive oil

  • 2 tbsp water

  • A handful of fresh basil leaves

  • 1/4 tsp sea salt

  • 1/4 tsp ground black pepper

Directions

  • In a large bowl, combine the cherry tomatoes, chickpeas, cucumber, and avocado. Add a handful of fresh basil leaves and squeeze over the lemon juice.
  • In a small food processor, blend the balsamic glaze, olive oil, water, basil, salt, and pepper until smooth.
  • Pour the dressing over the salad and toss so well so everything is evenly coated.
  • Refrigerate for at least 2 hours to let the flavours soak in.
  • Serve chilled, ideally with freshly toasted bread on the side.

Notes

  • Keeps well in the fridge in an airtight container for up to 2 days. If making ahead, add the avocado closer to serving if you want it looking extra fresh.

Republished with permission from Romy London. 

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