Description
This vibrant, no-cook salad brings together simple ingredients for big, spicy flavor—perfect for a quick, healthy lunch or a refreshing side dish.
Ingredients
2 cans (approx. 4 cups / 800g) chickpeas, rinsed and drained
2 cups (approx. 300g) cherry tomatoes, halved
1/2 cup (approx. 15g) fresh basil leaves, torn
2 cloves garlic, minced
1/4 cup (60ml) olive oil
2 tbsp (30ml) red wine vinegar
1 tsp red pepper flakes (adjust to taste)
Salt and pepper to taste
Instructions
In a large bowl, combine the rinsed and drained chickpeas and the halved cherry tomatoes.
In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper until well combined.
Pour the dressing over the chickpea mixture and toss well to ensure all ingredients are coated.
Allow the salad to marinate for at least 10 minutes to let the flavors meld and deepen.
Just before serving, gently fold in the fresh basil leaves to prevent bruising and preserve their vibrant aroma.
Serve the spicy chickpea and tomato basil salad at room temperature to fully enjoy its fresh, zesty flavors.
Notes
For a Caprese-style twist, add balls of mini mozzarella.
Use multi-colored cherry tomatoes for a more beautiful and appealing presentation.
The salad tastes even better after marinating for a few hours in the refrigerator, allowing the flavors to deepen.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Cuisine: Mediterranean
Nutrition
- Calories: 240 kcal
- Sodium: 300mg
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spicy chickpea salad, tomato basil salad, no-cook recipe, healthy lunch, vegan salad, vegetarian salad, quick side dish, Mediterranean salad
