Tomato, Basil & Chickpea Salad

I’m always looking for quick, healthy salad recipes for lunch, and this is one of my new favorites.  The recipe, as written, makes about 2 lunch-sized servings.  So if you’ll be feeding a larger group, you may want to double it.  It comes together in about 5 minutes, and is full of protein and vitamins.

The slightly sweet, tangy dressing is a perfect accompaniment to the tomatoes and chickpeas.  You can use honey in place of the sugar, but be sure to use fresh basil, it makes all the difference!

Tomato, Basil & Chickpea Salad

Tomato, Basil & Chickpea Salad
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 pint grape tomatoes, halved
  • 6-8 large basil leaves, chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon sugar
  • Pinch of salt
  1. In a medium bowl, whisk together the garlic, red wine vinegar, apple cider vinegar, olive oil, sugar and salt.
  2. Add chickpeas, tomatoes and chopped basil; toss to coat.
  3. Chill for at least 20 minutes before serving.

Who Dished It Up First: Adapted from Green Lite Bites.



  1. This recipe is right up my alley so I had to pin it for later … Yum :-)

  2. I’ve been making something similar for years, but never added red wine vinegar. I’ll have to give that a try!

Speak Your Mind


Rate this recipe: