Fresh herbs and cherry tomatoes elevate a chickpea salad

Photo of cherry tomato and chickpea salad.
Canned chickpeas make this salad quick and easy to get on the table.

The perfect picnic salad

Picnics and potlucks, barbecues and cookouts. Summertime’s al fresco dining calls for sturdy salads that can stand the heat. And still taste fresh from the garden. Look no further than this Cherry Tomato and Chickpea Salad. Using canned chickpeas makes it simple and quick, and you can prepare it ahead of time. Just keep in the fridge until you’re ready to serve.

Cherry Tomato and Chickpea Salad

Recipe by Nana JanaCourse: SaladsDifficulty: Easy

Canned chickpeas make this a quick and easy salad to put together.


  • 16 ounces cherry tomatoes, halved

  • 2 cans cooked chickpeas, drained

  • 1/2 cup chopped parsley

  • 2 tablespoons fresh thyme leaves

  • 1 1/2 ounces grated Parmesan cheese

  • 1/3 cup black olives, pitted and halved

  • 3 tablespoons drained capers

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 2 garlic cloves, minced

  • Salt and pepper to taste


  • Whisk together lemon juice, olive oil and minced garlic and set aside.
  •  Combine cherry tomatoes, chickpeas, olives and capers in a bowl.
  • Pour dressing on salad and stir.
  • Mix in parmesan cheese, parsley and thyme. Add salt and pepper to taste.


  • You can make this up to 6 hours ahead of time. Keep refrigerated until ready to serve.

Another delicious summer salad to try is this Watermelon and Berry Salad with Lime Vinaigrette.

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