Tested till perfect  Tomato and Chickpea Salad
Photography by Jeff Coulson/TC Media

Tomato and Chickpea Salad

This salad is a great make-ahead lunch. If you don't like the texture of refrigerated tomatoes (they get mealy), set them aside until you're ready to eat. This mixture also makes the ideal filling for a pita or wrap.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 14 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Total time 5 minutes
  • Portion size 2 servings


  • 3 tbsp 3tbspred wine vinegar
  • 3 tbsp 3tbspextra-virgin olive oil
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cuprinsed and drainsed canned chickpeas, (half 540 mL can)
  • 3/4 cup 3/4cupdiced cucumber
  • 3/4 cup 3/4cupdiced carrot
  • 1 1green oniongreen onions, chopped
  • 1/4 cup 1/4cupcrumbled feta cheese
  • 2 2tomatotomatoes, chopped


In bowl, whisk together vinegar, oil, garlic and pepper. Add chickpeas, cucumber, carrot, green onion and feta cheese; stir to combine. Divide between two 3-cup (750 mL) airtight containers.

Make-ahead: Refrigerate for up to 24 hours; let stand at room temperature for 15 minutes before eating.

Stir in tomatoes.

Nutritional Information per serving: about

cal 398 pro 10g total fat 26g sat. fat 6g
carb 34g dietary fibre 7g sugar 11g chol 17mg
sodium 496mg potassium 693mg


calcium 15 iron 16 vit A 90 vit C 42
folate 44
This recipe is featured on How to get five lunches out of one trip to the grocery store, 31 no-cook recipes: Week three and 22 delicious lunch ideas: Week three
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