Chickpea & Cherry Tomato Salad w/ Cilantro Dressing

Chickpea & Cherry Tomato Salad w/ Cilantro Dressing
By: Terry Walters


1 pound cherry tomatoes
1 can or 1.5 cups cooked chickpeas
4-5 scallions, chopped
1 cucumber

1 garlic clove, peeled
1 large bunch cilantro (about ¾ cup)
¼ cup grapeseed oil (click photo to buy online)
2 tbsps lemon juice
Sea salt & freshly ground black pepper

Cut tomatoes in half and place in large bowl w/ chickpeas, cucumber & scallions.

With food processor or vitamix mince garlic.  Turn off processor, scrape down sides, add cilantro, oil, lemon juice, salt & pepper.  Pulse to combine.  Drizzle dressing over salad, toss to coat & serve.

Serves  4

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1 thought on “Chickpea & Cherry Tomato Salad w/ Cilantro Dressing”

  1. Very refreshing and tasty! I doubled the recipe, added a splash of Balsamic and have been eating it for two days and am still lovin’ it! Definitely keeps well and tastes great.

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