Recipe: Chickpea and Grape Tomato Salad :: Easy Like a Sunday Morning

April 29, 2012 by Laureen Fox | 19 Comments

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

With the days getting longer and warmer, I’m noticing more salad recipes cropping up. I don’t know about you, but I sure am craving more raw foods these days.

This simple salad is one that I’ve been making for years, I got the recipe from a Naturopathic Clinic.

Here are some of the things that I love about this salad…

only five main ingredients
the ingredients are naturally gluten free
really quick and easy to put together
a great combination of flavors and colors
tastes even better after a bit of refrigeration
the leftovers (if there are any) taste great a day or two later
stable with the dressing on, making it a nice choice to pack up for a BBQ, picnic or potluck

Recipe: Chickpea and Grape Tomato Salad

View Print Friendly Recipe Here

Gluten Free | Grain Free | Vegetarian

Summary: With only a few ingredients to prep, this is a really quick and easy salad to throw together.

Ingredients

2 Cups cooked chickpeas, or one 19 ounce can, drained and rinsed
small container (about 1 pint) grape tomatoes or cherry tomatoes, halved
1/2 Cup feta cheese, crumbled
1/2 Cup cucumber, chopped
1/4 Cup red onions, chopped

Dressing

4 Tbsp olive oil
1 Tbsp fresh lemon juice
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1/4 tsp sea salt

Instructions

In a large bowl, combine the chickpeas, grape tomatoes, feta, cucumber and onions.
In a small bowl, whisk together all the dressing ingredients and pour over the salad.
Best if allowed to refrigerate, for at least an hour before serving.

Recipe by Laureen.