Chickpea and Tomato Salad

I have personally never used chickpeas in my life. Husband has used them often in hummus, but nothing else. So this was a bit of a departure from the norm for us and it was quite nice—light and delicious. The only thing I would change is to add some spinach.

Chickpea and Tomato Salad
Adapted From


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


  1. Combine all ingredients and chill for 20 minutes or more.

I don’t know the measurement for 25 fresh basil leaves, or how much it would be dried, so if you are using dried basil you will have to go by taste.


6 thoughts on “Chickpea and Tomato Salad

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