The Kitchn: Upgrade summer tomatoes with crispy chickpeas and herbs
This is the kind of salad that can be tossed together at a moment's notice. Filled with good things like chickpeas and cherry tomatoes, it's simple yet still incredibly hearty and satisfying. Enjoy it as a light dinner, or pack it up for lunch and you might even think twice about ditching it for pizza.
Convenience from a can
This salad proves that you can make that can of chickpeas in the back of your pantry a meal. All that can needs is a little love, which in this case comes from pan-frying the drained beans to make them crispy on the outside and tender on the inside. Next, we're tossing them with some ground cumin for an earthy boost of flavor.
One-bowl assembly
Instead of whisking the vinaigrette in a separate bowl and pouring it over the salad, it's assembled right in the salad bowl itself before the beans and tomatoes are tossed in for fuss-free assembly and easy cleanup.
Tomato Chickpea Salad
Serves 4
For the salad:
2 tablespoons olive oil
1 (15-ounce) can garbanzo beans, drained and rinsed
Kosher salt
2 teaspoons ground cumin
2 pints cherry tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley leaves
For the vinaigrette:
2 tablespoons olive oil
1 tablespoon sherry vinegar
1 teaspoon minced shallot
Kosher salt
Freshly ground black pepper
Heat the oil in a large skillet over medium-high heat until shimmering. Add the chickpeas, and spread them out into a single layer. Cook undisturbed until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the chickpeas out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take 6 to 7 minutes total.
Remove from the heat, add the cumin, and toss to coat.
For the vinaigrette: Place the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl, and whisk to combine. Add the chickpeas tomatoes and parsley to the bowl, and toss to combine. Taste and season with salt and pepper as needed.
Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
(Sheela Fiorenzo is assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
