Tomato and Chickpea Salad

Along with the tomatoes, I mix in chickpeas which give this tomato and chickpea salad a buttery, nutty taste.  Then, I mix in a handful of finely chopped fresh cilantro and finally, stir in a simple vinaigrette.

For the vinaigrette, I whisk together olive oil and white wine vinegar and add a pinch of tarragon.  One of the things I love most about this vinaigrette is that it goes so well as a dressing for any salad.  I even use it to marinate vegetables before grilling.

As an afterthought, I sprinkled a little feta on top.  If you’re a fan of feta, then I would encourage you to add more than a sprinkle and mix it in with the other ingredients.

This Chickpea and Tomato Salad was enjoyed of course, outside on our patio with a lovely glass of chardonnay.

Tomato and Chickpea Salad

By: Joanie Zisk

Prep: 5 minutes mins

Total: 5 minutes mins

Servings: 4 servings

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The bright colors of spring are beautifully reflected in a flavorful tomato and chickpea salad with a tangy vinaigrette.

Ingredients 

• ▢ 1 can chickpeas, rinsed and drained
• ▢ 1/2 cup cherry tomatoes, sliced in half
• ▢ 1 cup bunch cilantro, finely chopped, about 1 packed
• ▢ 3 tablespoons extra virgin olive oil
• ▢ 1 tablespoon white wine vinegar
• ▢ 1/4 teaspoon dried tarragon
• ▢ pinch of salt and pepper
• ▢ crumbled feta cheese (optional)

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Instructions 

• Place the chickpeas, tomatoes and cilantro in a bowl and mix well.
• In a small bowl, whisk together the olive oil, white wine vinegar, tarragon, salt and pepper.
• Pour over the chickpeas and tomato mixture.
• Stir to blend
• Top with feta if desired