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Herby Tomato, Cumin and Chickpea Salad

Salads should not be boring, and a fridge clean-out should never be dull. This salad proves it. It mixes together herby freshness with parsley and basil, spiced chickpeas, rich olive oil and sharp acidity into a healthy, wholesome fridge meal that can sustain you all week.
Prep Time:15 minutes
Total Time:15 minutes
Course: Main Course
Cuisine: Fusion, Mediterranean, Middle Eastern
Keyword: basil, chickpeas, parsley, tomatoes

Ingredients

  • 1 pint grape tomatoes multi colored if you can find them
  • 1-2 garlic cloves minced or finely grated
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon harissa powder
  • 1/4 teaspoon red chili flakes
  • 1 (15-ounce) can of cooked chickpeas rinsed and drained
  • 1 small white onion thinly sliced
  • 1 cup flat leaf parsley
  • 1 cup basil
  • 2 tablespoons red wine vinegar
  • 1-2 tablespoons 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 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!