Chickpea and Fresh Tomato Toss
photo by A Marsteller 
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
ingredients
- 1 (19 ounce) can chickpeas
- 1 large tomatoes, chopped
- 3 whole green onions, thinly sliced
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon salt
directions
- Rinse and drain chickpeas.
- Place them in a bowl.
- Add the tomatoes and onions.
- Whisk remaining ingredients together.
- Toss with chickpea mixture until coated.
- Serve right away or refrigerate for up to 2 days.
Questions & Replies
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Reviews
- A yummy and an easy side dish to assemble. I added about 1/4 cup of fat free feta cheese, 1/2 chopped seeded cucumber, and 1 tablespoon extra virgin olive oil in exchange for the 2 tablespoons vegetable oil. The flavors were better after it was stored in the refrigerator for a few hours. I will definitely make this again. Thanks!
- Made half this recipe for the two of us. Definitely do add the garlic, and use olive oil as other reviewers have noted. The cumin hits just the right note. I refrigerated this salad for about 3 hours, then took it out about an hour before serving. Just before putting it on the table, I added some feta and torn baby spinach leaves. DH ate it up and he usually skips the salad. A keeper for sure.
- Wow this was truly delicious. Very Mediterranean in flavour. I did the following changes to the recipe: added some finely chopped garlic, chopped mint, feta cheese and used olive oil. Will definitely make again.
- I 'asked' the Recipe Sifter for a salad with chickpeas and cumin, and this is what it gave me. It was the perfect answer. Australia's largest can of chickpeas is only 13 ounces so I used two, but used the amount of spice noted here. Was out of lemon, so used lime instead, which worked fine. Served five as a side dish, with a bit left over. Great recipe. Easy to make and delicious. Thanks for posting.
- I love the flavors in this salad! The cumin and chili give it a nice kick. I also used olive oil and added enough tomatoes to equal the amount of chick peas. Next time I may add a minced jalapeno for even more kick! Great recipe, fluffy!
Tweaks
- Excellent recipe. The salad was a very refreshing and healthy snack for when I got home. I plan on using it again for lunch this week. I used olive oil instead of the vegetable oil and I also omitted the salt. This made the recipe a little healthier while it still tasted great.
- What a great, light, summer salad. I used toasted hazelnut oil and garlic pepper instead of chilli powder as I was out. It's got a great flavor, thanx Fluffy!!!!
- I really enjoyed this simple salad. I missed out the chili powder and went for spring onions instead of green, olive oil instead of vegetable and added ground black pepper. Delicious.
- The base ingredients make this dish so versatile while still allowing the key flavor to shine through. I changed the recipe a little so that I could work with what ingredients I had on hand - instead of green onions, I used red onions, and I also added 1 chopped avocado, 1/8 cup parsley, and 1/8 cup cilantro. I could see trying it as other members did too. This is a definite keeper. So easy and flavorful. Thanks Fluffy!!!
- Very tasty. I used olive oil instead of vegetable and garlic powder instead of cumin. Also used ground pepper.
