Tomato and Chickpea Salad with Lemon and Parsley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing no-cook salad combining plump chickpeas and juicy tomatoes tossed in a bright lemon and parsley dressing. This Mediterranean-inspired no-cook recipe (vegetarian), ready in about 10 minutes, pairs canned chickpeas, cherry tomatoes, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas with 2 cups halved cherry tomatoes and 1/2 cup finely chopped fresh parsley.
  2. Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  3. Step 3: Pour the dressing over the chickpeas and tomatoes, tossing gently until everything is evenly coated.
  4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving as a light side or lunch.

Frequently asked questions

How long does Tomato and Chickpea Salad with Lemon and Parsley take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tomato and Chickpea Salad with Lemon and Parsley?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep canned chickpeas from drying out.

Can I substitute ingredients in Tomato and Chickpea Salad with Lemon and Parsley?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tomato and Chickpea Salad with Lemon and Parsley for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tomato and Chickpea Salad with Lemon and Parsley vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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