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Rachel Weill Photo by: Rachel Weill

Chickpea and Tomato Salad

Mix canned chickpeas with tomatoes, onion, hard-cooked eggs, and a basic vinaigrette for an amazingly fresh-tasting salad. Prep Time: about 25 minutes. Notes: Salad may be made up to 6 hours ahead; cover, chill, and toss with dressing just before serving.

Sunset JULY 2006

  • Yield: Makes 6 to 8 servings


  • 2 cans (15 oz. each) unsalted chickpeas, drained and rinsed
  • 4 tomatoes (2 lb. total), rinsed, cored, and chopped
  • 4 hard-cooked large eggs, shelled and chopped
  • 2 cups chopped sweet onion
  • 2/3 cup extra-virgin olive oil
  • 6 tablespoons sherry vinegar
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • Chopped parsley (optional)


1. In a large bowl, mix chickpeas, tomatoes, eggs, and onion.

2. In a medium bowl or jar, combine olive oil, vinegar, and salt.

3. Shortly before serving, whisk or shake oil mixture well. Pour over chickpea mixture. Stir, adding salt and pepper to taste. Garnish with parsley if you like.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 70%
  • Protein: 8.4g
  • Fat: 24g
  • Saturated fat: 3.6g
  • Carbohydrate: 19g
  • Fiber: 4.8g
  • Sodium: 347mg
  • Cholesterol: 106mg

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Chickpea and Tomato Salad Recipe