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This chickpea salad recipe with tomatoes and arugula is a simple and fulfilling dish, perfect for a quick lunch or dinner, as a starter, or as a side dish.
We like to serve this with our focaccia no knead, but it's also great with a thick slice of bread, to dip in the olive oil and juice from the tomatoes.
Ingredients & Substitutions
- Chickpeas: you can use either canned or home-cooked chickpeas.
- Tomatoes: this chickpea salad is great with most tomatoes. From Roma tomatoes, to vine, cherry, plum, date tomatoes and other varieties.
- Red onion: i prefer to use a red onion or a shallot becayse they are sweeter and less pungent than regular white onions.
- Arugula: arugula pairs perfectly with both the chickpeas and the tomatoes. You can replace it with watercress or even cucumber.
- Olive oil: this is our main dressing here, so it's best if you use extra virgin olive oil for a richer, more aromatic flavour.
- Vinegar: we use either balsamic vinegar, or white wine vinegar, but you can also use lemon juice or apple cider vinegar.
- Salt and pepper: to taste.
How to make chickpea salad
Rinse the canned chickpeas from their water. I like to rinse them thoroughly under running tap water and add them to a bowl.
If you use home-cooked chickpeas, then just drain them out of their cooking water. You can also watch a short video of making this chickpea salad here.
Rinse and cut the tomatoes into pieces and add to the bowl. If you have Roma tomatoes cut them in half first, then in chunks.
For vine tomatoes, cut them in half, then in wedges. If you use smaller tomatoes like cherry, date, or plum tomatoes, it is enough to cut them in half.
Cut the onion into thin slices. The thinner the better. You don't want to have big chunks of onion in the salad. Add to the bowl.
Add the arugula to the bowl. Season with extra virgin olive oil, vinegar, salt, and pepper.
Toss a few times and the salad is ready to be served next to a delicious homemade no-knead rosemary focaccia or next to our rustic tomato focaccia. A slice of bruschetta or plain bread works too.
Store this vegan chickpea salad in an air-tight container in the refrigerator for up to 24 hours.
Chickpea and tomatoes store well, however, the arugula doesn't, and it will get all soft. If you eat it the next day you might want to add some fresh arugula.
Also, take it out of the refrigerator at least 30 minutes before eating it as the tomatoes won't taste good if cold.
Did you know that we develop our recipes to go together for a complete dinner meal plan? Serve this chickpea salad as a side dish, next to:
Focaccia no knead with rosemary: try it instead of bread. It's delicious.
Confit cherry tomatoes to eat with the focaccia or add to the salad for a flavor boost.
Chickpea salad recipe
- 400 grams (14 oz) chickpeas
- 400 grams (14 oz) tomatoes roma, vine, beef, or plum tomatoes
- 1 red onion
- 200 grams (7 oz) arugula
- 30 grams (2 tablespoons) olive oil extra virgin
- 20 grams (1.5 tablespoons) vinegar balsamic, white wine, apple cider or lemon juice
- salt and pepper to taste
- To a bowl, add rinsed chickpeas, chopped tomatoes, finely sliced onion, arugula, extra virgin olive oil, vinegar, salt, pepper and mix.
- Serve as a starter or side dish. You can even serve it as a main with a thick slice or bread, or with our no-knead rosemary focaccia.
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Did you try this recipe at home? Let us know in the comments below 🙂