If you are looking for an easy and delicious salad that you can put together in less than 10 minutes, then try this Tomato chickpea salad with Balsamic vinaigrette. You don’t need to worry about chopping vegetables, roasting etc. Just use a can of cooked chickpeas and cherry tomatoes to make filling and colorful salad.
I used heirloom tomatoes which comes in various colors to make this dish more delectable. This recipe is adapted from the book The Chickpea Revolution Cookbook: 85 Plant-Based Recipes for a Healthier Planet and a Healthier You by Heather Lawless and Jen Mulqueen. Uniqueness of this salad is you need to roast the cooked chickpeas to make it slightly crunchy. Then simple vinaigrette is made with balsamic vinegar, if you can use white balsamic vinegar you can use that too, I don’t have it my hand, so I used the original balsamic vinaigrette. Also, I added cilantro instead of parsley. I always prefer cilantro over parsley.
For this recipe I used canned chickpeas if you want you can use dried chickpeas too. If you use instant pot you don’t need to soak for hours just soak for 30 minutes and then cook for another 15 minutes high pressure that is enough. This recipe is highly versatile, you can make it as side dish for your holiday table too.
For this salad you need to crisp up the cooked chickpeas and add cherry tomato and mix in with vinaigrette. It has sweetness from the balsamic vinegar and tanginess from the lemon juice, perfect balance of flavor in every bite. Try this for your holiday dinner or get together, something which is not regular in holiday menu. But at the same time tasty too.
If you are using canned chickpeas then cooking is reduced to 10 minutes, rest only require assembly. Let me know how it turned out for you.
Simple and delicious tomato and chickpea salad with balsamic vinaigrette great as side .
- 4 tablespoon olive oil
- 1 ½ cups cooked or canned chick peas
- 1 tablespoon balsamic vinegar
- Juice of half of lemon
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- 1 green onion chopped
- 2 cups cherry tomato halved
- 2 tablespoon cilantro
- ¼ teaspoon pepper
Heat 1 tablespoon olive oil and add cooked chickpeas and shake in between and let it crisp up for 7 minutes.
In another bowl add remaining olive oil, salt, lemon juice, balsamic vinegar, chili powder, cumin powder, pepper and green onion (if using) and mix well and set aside
In a large bowl add chickpeas, tomatoes, cilantro and vinaigrette and gently fold them so that tomatoes will not be crushed. And enjoy with extra cilantro and sprinkle with pepper if you want.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.