Tomato Chickpea Salad Recipe

There may be no greater symbol of a Southern summer than juicy red tomatoes fresh off the vine.

Whether they’re ripening up on your windowsill or in a fruit carton from a local stand, plump summer tomatoes are both refreshing and easy to incorporate in everyday meals. 

Tomato Chickpea Salad

Recipe by Nutrition World
0.0 from 0 votes
Course: SaladCuisine: American



    A confetti of flavors and high protein ingredients, this dish isn't your typical summer salad.


    • 4

      tomatoes, roughly chopped

    • 1

      can chickpeas, drained and rinsed

    • 1 cup

      chopped parsley

    • 1 cup

      chopped cucumber

    • 6

      green onions, sliced

    • 1 cup

      Swiss cheese, cubed

    • cup

      olive oil

    • 3 tablespoons

      white wine vinegar

    • 1

      clove garlic, crushed

    • 1 teaspoon

      dried tarragon

    • ½ teaspoon


    • ½ teaspoon

      dry mustard

    • ¼ teaspoon

      black pepper

    • cayenne pepper to taste


    • Combine the chickpeas, parsley, tomatoes, cucumber, green onions, and Swiss cheese in a large salad bowl. 

    • In a separate bowl, whisk together the olive oil, white wine vinegar, garlic, dried tarragon, dry mustard, and cayenne pepper. 

    • Pour this dressing over the salad and toss gently to evenly coat. Add salt and pepper to taste. Cover and refrigerate for 2 hours to marinate, and serve chilled.

    Nutrition Facts (per serving):

    • Calories—309 | Total Fat—18g | Saturated Fat—5g | Sodium—510mg | Carbohydrate—27g | Dietary Fiber—6g | Sugar—4g | Protein —11g

    Facts about Tomatoes

    Storing Wisdom

    Keep Them Cool, Not Cold. 
    There’s no need to place your tomatoes in the fridge. If you do, you run the risk of decreasing the tomato’s flavor and texture (think dull and mealy). Instead, keep your tomatoes on the counter away from sunlight. Ripe tomatoes retain their quality for two to three days when stored at room temperature.

    Did you know?

    The tomato was designated the official state fruit of Tennessee in 2003.

    Get access to the next issue before it hits the stands!