Tomato Salad With Chickpeas and Feta

Total Time: 15 minutes

Rating: 4.0 (1,309 reviews)

Comments: 123 comments

Introduction

Nothing beats a fresh, vibrant summer salad that’s both simple to prepare and bursting with flavor—and this Tomato Salad With Chickpeas and Feta is exactly that. It highlights peak-season tomatoes at their ripest, balanced by creamy feta, protein-rich chickpeas, and a crunchy, aromatic topping of roasted nuts and seeds. Whether enjoyed as a light lunch or a side dish, this salad is quick, adaptable, and perfect for warm weather.

Ingredients (Serves 4)

Core Salad:

• 4–5 medium ripe tomatoes (about 500g/1.1lb), diced into 2cm (¾-inch) cubes

• 1 can (425g/15oz) chickpeas, drained and rinsed (or 200g/1.5 cups cooked chickpeas)

• 100g (½ cup) feta cheese, crumbled (use high-quality feta for best flavor)

Dressing:

• 2 tbsp extra-virgin olive oil

• 1 tbsp fresh lemon juice

• ½ tsp fine sea salt (adjust to taste)

• ¼ tsp freshly ground black pepper

Topping (Savory-Sweet Crunch):

• 15g (¼ cup) mixed roasted nuts (e.g., walnuts, almonds, or hazelnuts), chopped

• 15g (2 tbsp) mixed seeds (e.g., pumpkin seeds, sunflower seeds, sesame seeds)

• 1 tsp nigella seeds (kalonji) or fennel seeds (optional, for extra aroma)

• 2 tbsp plain granola (no dried fruit or chocolate; ensure unsweetened and crunchy)

Garnish:

• Fresh basil leaves or parsley (optional, for color and freshness)

Preparation Steps

Step 1: Salt and Drain Tomatoes

For maximum flavor, salt your tomatoes to draw out excess moisture and enhance sweetness:

1. Place diced tomatoes in a colander. Sprinkle with ¼ tsp salt, toss gently, and let sit for 10 minutes.

2. Rinse tomatoes under cold water to remove excess salt, then pat dry with paper towels.

Step 2: Roast Nuts and Seeds (Topping)

Create a crispy, aromatic topping using pantry staples:

1. Preheat oven to 180°C (350°F). Line a small baking sheet with parchment paper.

2. In a bowl, combine chopped nuts, seeds, and optional nigella/fennel seeds. Spread evenly on the baking sheet.

3. Roast for 5–7 minutes, stirring halfway, until golden and fragrant (avoid burning). Let cool completely.

4. Once cooled, mix in plain granola. Store extra topping in an airtight jar for up to 5 days.

Step 3: Assemble the Salad

Combine ingredients for a harmonious, fresh salad:

1. In a large bowl, mix drained tomatoes, rinsed chickpeas, and crumbled feta.

2. Whisk olive oil, lemon juice, salt, and pepper in a small bowl. Drizzle over the salad.

3. Gently toss to coat, taking care not to mash the tomatoes.

Step 4: Serve

1. Sprinkle the roasted nut-seed granola topping over the salad.

2. Garnish with fresh basil or parsley leaves.

3. Enjoy immediately for the crispiest texture and brightest flavors.

Pro Tips

• Tomato Hack: For out-of-season tomatoes, use firm cherry tomatoes and salt longer (15 minutes) to mimic ripeness.

• Topping Swap: Substitute nuts with seeds (e.g., sunflower, hemp) for a nut-free option. Add a pinch of smoked paprika to the topping for depth.

• Dressing Make-Ahead: Store the dressing separately in a squeeze bottle for up to 3 days.

• Feta Alternative: For a vegan twist, replace feta with vegan cheese or white beans for creaminess.

Let us know your favorite topping combination in the comments, or share your creation with #TomatoFetaSalad!