Using up ingredients in your fridge should not be boring, and this herby tomato, cumin and chickpea salad proves it. I repeat, using up ingredients should not be boring. In fact, healthy, basic, sustainable food can be among the most delicious things we make. And that’s because with a little bit of spice, acid, olive oil and herbs, you can breath in new life to any old ingredients. I get excited just talking about this recipe, because it truly shows how magical, healing and formative food can be.
This chickpea tomato salad is wholesome, filling, simple and sustaining, and that’s what good food means to me. Something that is delicious, satisfying and connected to the ingredients.
Table of contents
Why chickpea and tomato salad?
There are a few things in my kitchen that I always have on hand. Canned chickpeas, onion, fresh herbs, olive oil and vinegar etc. etc. And occasionally these items reach their end, and I need to do a little refresh.
But all of those ingredients don’t really yield a formative meal by themselves, so I needed to invite a guest star: enter in the tomatoes.
I never really keep fresh tomatoes around unless I have a purpose for them. And in this recipe, their purpose is to bring everything together.
I’m a firm believer that if you want to use up all your ingredients in your house, don’t force yourself to just make do. Sometimes the best recipes can come from adding just one ingredient. And life is too short to deny yourself the pleasure.
I chose chickpeas as my staple, tomatoes as my star, and everything else just fell into place for this chickpea and cherry tomato salad.
Ingredients you will need for this tomato, cumin & chickpea salad:
This is a combo of basics and spices, plus a lot of salt & pep. Here’s everything you need to make this chickpea and tomato salad:
For the tomatoes:
- 1 pint grape tomatoes multi colored if you can find them
- 1-2 garlic cloves minced or finely grated
- ½ tsp coriander
- ½ tsp cumin
- ¼ tsp harissa powder
- ¼ tsp red chili flakes
For the base of the salad:
- 15 oz. can of cooked chickpeas rinsed and drained
- 1 small white onion thinly sliced
- About 1 cup flat leaf parsley
- About 1 cup basil
- 2 tbsp red wine vinegar
- 1-2 tbsp extra virgin olive oil
- 1/4 cup feta cheese optional
- Salt and pepper to taste
How to make this chickpea and cherry tomato salad
After you have all your ingredients (you’ll get deeeep into your fridge for this one!) it’s time to assemble. And just like any good salad, this takes time and care. Here’s the timing and direction you need to make it happen:
- Cut the tomatoes in half and set aside.
- In a small bowl, mix together the grated garlic, coriander, cumin, harissa and red chili flakes. Toss together to combine.
- Sprinkle this spice mixture over the tomatoes and gently toss so the tomatoes are coated. Don’t toss too roughly, this might damage the tomatoes’ structure and cause them to lose their texture. Add salt and pepper to taste.
- Rinse and dry your chickpeas and toss them in a large bowl with the onion slices.
- In a separate small bowl, toss together the parsley and basil leaves. Use your hands to either gently tear or rub the herbs to release their flavor and aroma. Add a glug of the red wine vinegar to this bowl, as well as a generous sprinkle of salt and toss to coat.
- Add the tomatoes and herbs to the bowl of chickpeas at the same time.
- Either use your hands or tongs to toss the salad together. This should take only about 3-4 tosses.
- Add a pour of olive oil over the salad and toss once more.
- Top with a sprinkle of feta cheese and salt and pepper to taste.
- Serve with crusty bread!
What can I serve this with?
I recommend a side of crusty bread for almost everything, but for this tomato cumin & chickpea salad recipe, it is a must. Here’s what I suggest to pair with this chickpea tomato salad:
And that’s about it for this tomato cumin & chickpea salad recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe video here:
Herby Tomato, Cumin and Chickpea Salad
Ingredients
- 1 pint grape tomatoes multi colored if you can find them
- 1-2 garlic cloves minced or finely grated
- ½ tsp coriander
- ½ tsp cumin
- ¼ tsp harissa powder
- ¼ tsp red chili flakes
- 15 oz. can of cooked chickpeas rinsed and drained
- 1 small white onion thinly sliced
- 1 cup flat leaf parsley
- 1 cup basil
- 2 tbsp red wine vinegar
- 1-2 tbsp extra virgin olive oil
- 1/4 cup feta cheese optional
- Salt and pepper to taste
Instructions
- Cut the tomatoes in half and set aside.
- In a small bowl, mix together the grated garlic, coriander, cumin, harissa and red chili flakes. Toss together to combine.
- Sprinkle this spice mixture over the tomatoes and gently toss so the tomatoes are coated. Don't toss too roughly, this might damage the tomatoes' structure and cause them to lose their texture. Add salt and pepper to taste.
- Rinse and dry your chickpeas and toss them in a large bowl with the onion slices.
- In a separate small bowl, toss together the parsley and basil leaves. Use your hands to either gently tear or rub the herbs to release their flavor and aroma. Add a glug of the red wine vinegar to this bowl, as well as a generous sprinkle of salt and toss to coat.
- Add the tomatoes and herbs to the bowl of chickpeas at the same time.
- Either use your hands or tongs to toss the salad together. This should take only about 3-4 tosses.
- Add a pour of olive oil over the salad and toss once more.
- Top with a sprinkle of feta cheese and salt and pepper to taste.
- Serve with crusty bread!
So good!! Wanted a fresh and healthy lunch and this was perfect. I didn’t have a couple of the spices but it was still great!
I’m so glad you liked it! This is one of my absolute favorite lunches so I’m glad it worked for you too!