How to Make Chickpea Salad

How to make a chickpea and tomato salad that will entice your senses!

After being invited over to a friend's for a Fourth of July party, I offered to bring a side dish. My go-to side dish is usually an orzo salad with cucumber and tomato with some feta. It sounds good (and it is) but it's time to step it up a notch. I combed the internet for a summer side dish and found chickpea and tomato salad with basil. The good news was I didn't have to go to the market.

Not only did this salad smell good while I was preparing it, this dish was a huge hit - especially amongst those of us who are watching what we eat.  


  • 1 can chickpeas, drained and rinsed
  • About 1 pint grape tomatoes, halved
  • 25 large basil leaves, chopped
  • 3 cloves of garlic, minced
  • 1 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 2 tsp olive oil
  • 1/2 tbsp honey
  • pinch of salt



Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

Serve and eat!

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Eddie Porreca July 12, 2012 at 07:52 PM
Go to Penzy Spices www.penzeys.com . They have a store on Mass Ave in Arlington, MA. if that is too far of a ride they do mail order on line. If you are serious about spices though it is worth the trip up to Arlington. Not as far as you may think.
la_mouffette July 12, 2012 at 08:32 PM
Chives might be a nice substitution, too.
Jack Baillargeron July 12, 2012 at 09:35 PM
Ill have to call them first Eddie, the site dosn't show them. Looking like it will have to online order from somewhere after all ;-}. Thanks you for your info also.
JB July 14, 2012 at 06:16 PM
I made this yesterday, and it was delicious! I added sliced black olives for a little twist, and spooned it over thin slices of toasted Italian Bread. Outstanding!
Rev July 15, 2012 at 01:37 PM
For Kim Shapala: Orzo and Vegetable Salad Recipe ORZO AND VEGETABLE SALAD Quick Vegetarian Pleasures-by Jeanne Lemlin-Page 89 1 ½ cups orzo (rice-shaped pasta) 1 medium zucchini, quartered lengthwise and thingly sliced 10 Kalamata (Greek ) olives, pitted and sliced 4 scallions, thinly sliced 1 celery rib, thinly sliced 1 medium tomato, seeded and cubed 1 green or red bell pepper, seeded and finely diced 1/3 cup minced fresh parsley 1/3 cup olive oil 2 tablespoons red wine vinegar 3 garlic cloves, minced 1 teasp. Dried oregano 1 tablespoon minced fresh dill, or 1 teasp. Dried ¼ teaspoon salt Freshly ground black pepper to taste 4 ounces (2/3 cup) crumbled feta cheese 2 tablespoons mayonnaise Serves 4 as a main course Bring a large stockpot of water to a boil. Add the orzo and cook until tender but not mushy, 6 to 8 minutes. Drain in a colander and rinse under cold water. Drain again very thoroughly. Place in a large bowl. Stir in the zucchini, olives, scallions, celery, tomato, bell pepper, and parsley. In a small bowl, beat together the olive oil,vinegar, garlic, oregano, dill, salt, and pepper. Pour over the salad and toss to coat well. Sprinkle on the feta cheese and toss again. Spoon on the mayonnaise and gently toss to coat evenly. Chill at least 2 hours. Then bring to room temperature before serving. This salad can be stores in the refrigerator up to 8 hours before serving.


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