Quick Chickpea Tomato Salad with Fresh Basil
Bright, protein-packed salad combining drained canned chickpeas and diced tomatoes with fresh basil, sweet onion, and zesty Italian dressing. Minimal prep, no cooking required. Chill before serving for best flavor. Ready in minutes as a side dish or light lunch.
Ingredients
- 14 ½ oz canned diced tomatoes, drained
- ½ cup sweet onion, choppedred onionequalcolorbite
sharper taste
- ⅛ teaspoon ground black pepper
- 3 tablespoon zesty Italian dressingolive oil and red wine vinegar3:1dairy-freevegan
bottled vs. homemade
- ¼ teaspoon garlic salt
- ¼ cup fresh basil, chopped
- 15 oz canned garbanzo beans, drained and rinsed
Instructions
- 1
Drain tomatoes and chickpeas
- 2
Combine all ingredients in a medium bowl
- 3
Stir until evenly mixed
- 4
Chill before serving if desired
Tips
Make ahead and refrigerate for flavors to meld
Use fresh basil added just before serving to preserve color and flavor
Good to Know
Refrigerate in airtight container up to 3 days
Prepare through step 2, chill. Add fresh basil just before serving.
Serve chilled as a side dish or over greens as a light main
Common Mistakes
Do not skip rinsing canned chickpeas to avoid excess sodium and starch
Add basil just before serving to avoid browning and loss of fresh flavor
Substitutions
Dairy-Free Swaps
bottled vs. homemade