A refreshing summertime favorite!

Roasted Chickpea & Tomato Salad

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 25 minutes  |  Serves: 4


  • 1 pint cherry tomatos, sliced in half
  • 1 medium-sized cucumber, cut into 1/4 inch chunks
  • 1/2 of a red onion, diced
  • 1 cup loosely packed fresh basil leaves, coarsely chopped
  • 2 cups cooked chickpeas – if from the can rinsed and drained
  • 1 Tablespoon olive oil
  • 1/2 teaspoon fine sea salt

For the vinaigrette:

  • 3 Tablespoons balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • 2 teaspoons dijon style mustard
  • 1/2 teaspoon fine sea salt
  • black pepper to taste


  1. Preheat the oven to 425 degrees. Toss the chickpeas with oil and salt. Place on a prepared baking sheet and roast in the oven until lightly browed and crisp. About 15-20 minutes. Toss chickpeas halfway through cooking.
  2. Prepare the dressing by whisking all ingredients until smooth. This works great with an immersion blender but a glass jar with a lid works well too. Shake until well combined.
  3. Toss the chopped tomatoes, cucumber, onion and basil with the dressing and allow to sit for about 10 minutes to absorb the flavors.
  4. Once chickpeas are done roasting let them cool slightly and then toss them in with the veggies. Season to taste with salt and pepper and serve.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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