Tomato Salad With Chickpeas and Feta
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2½pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces
- 1garlic clove, grated
- 1½teaspoons kosher salt (Diamond Crystal)
- 1(15-ounce) can chickpeas, drained
- 1(7-ounce) block feta cheese, crumbled
- 2tablespoons extra-virgin olive oil, plus more to taste
- ¼teaspoon black pepper
- Handful of basil leaves
- ¼cup roasted, salted shelled sunflower seeds, roughly chopped (see Tip)
- ¼cup roasted, salted pepitas, roughly chopped
- ¼cup roasted, salted almonds, roughly chopped
- ¼cup roasted, salted pistachios, roughly chopped
- ½cup plain oat granola (no fruit or chocolate added), roughly chopped (optional)
- 1tablespoon toasted sesame seeds
- ¼ to ½teaspoon chile powder or red-pepper flakes
- ½teaspoon kosher salt (Diamond Crystal)
- Black pepper
For the Salad
For the Crisp Topping
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
609 calories; 39 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 9 grams polyunsaturated fat; 48 grams carbohydrates; 14 grams dietary fiber; 13 grams sugars; 26 grams protein; 1200 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
- Step 2
Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
- Step 3
Add the chickpeas, feta, olive oil, ½ teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
- Step 4
To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.
Tip
- You can use unsalted roasted nuts and seeds, but you’ll need to add more salt to the mixture.
Private Notes
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Cooking Notes
C. Randall
Just delicious! And although I'm a big fan of nuts and seeds, I thought it wouldn't need the crunchy dressing at all. The salad stands alone just fine.
Judie B.
I love this salad. I would recommend less salt. Between the feta, tomatoes and nuts, it's a lot. Otherwise fabulous!
Morgandy
Just superb! Rounded and satisfying, fresh and crunchy. The seeds and nuts add another dimension of goodness and deliciousness! I agree with Judie B, it needs a lot less salt, it doesn’t need so much, plenty in the other ingredients, cut it right down and reached perfection!
Anne-Lise
Added some peaches. Delicious and fresh.
zach
Delicious light summer salad! Enjoyed this with a nice crusty piece of bread, only thought is that the crunchy topping is overly complicated. You could just pick your nut of choice and save your grocery bill.
Ellen
Really like this summer meal. I added a tablespoon of lemon juice because my tomatoes weren't the best and it helped a lot. If you eat alone like I do, don't put the topping on until you're ready to eat. It gets a bit mushy. Otherwise, fabulous.
Rachael
This topping (without granola) is fantastic on avocado toast!
Karen
I’m so appreciative of these veggie recipes that take advantage of summer’s gifts! More, please. I tasted as I went and didn’t need as much salt, as others suggested. I was nervous about the raw garlic but found the tomatoes mellowed it nicely. Don’t skip the crunchy topping—it adds a beautiful crunchy note. Delicious! A beautiful, quickly prepared summer lunch.
Rodzu
Very good. Next time, I'll make it with less salt, or even no added salt other than what's in the feta. Keep the nuts in a separate jar for adding as you eat any leftovers. I put this on a bed of lettuce, which was great.
JP
No addition of any acid at all?
Thom
In lieu of oat granola, I soaked 1/2 cup of quinoa in water for 5 minutes, drained, then toasted in a medium-hot dry skillet until they where slightly darkened brown. Amazing!
Peggy M.
Feta supplies enough salt so I left it out and we loved the salad.
Abi
More flavourful on the second day. I enjoyed it with boiled eggs and canned tuna.
Abby
A great way to use up garden harvest and make a fast and scrummy weeknight dinner. I added a cucumber and balsamic. For the topper, I roasted chickpeas and some oats with olive oil and turmeric (400 degrees for about 15 min, stirred once).
CK Johnson
I make a similar salad with the addition of a lot of bell pepper and seeded English cucumber, and I roast the chickpeas with smoked paprika or baharat spice mix. French feta is creamier but less salty. Deeelicious!
Cherie J
Added watermelon.
Jill C
Made the recipe as written and it came out great!
RS
If making for a meal with other sides, the portions in this recipe are generous for four people. I would make less, particularly as it doesn't keep well the next day.
Eileen
The weirdest, best salad I’ve had in ages. I made this because I happened to have all of the ingredients on-hand, and now I need to make sure I always have them. The nut topping is essential—they elevate it.
Molly
adding salt to tomatoes will draw out liquid which is good, especially if you're going to let salad sit.
mally
I found only honey oat granola and it was unbelievably sweet. I might add just a small amount.
Sharon
I chopped and roasted some zucchini ahead of time (about 5 average ones) and added that to the salad. It really extended the salad, and it tasted delicious!
Mary
Eliminated the granola, and added toasted and cubed seeded bread from Whole Foods, so good and so easy. Served with poached fresh string beans and it was perfect.
Partick Io
I love this recipe, but I fry the chickpeas because I prefer them crunchy. Sometimes I add garam masala or sumac to the beans. I can take or leave the feta. It’s good with or without!
Thom
In lieu of oat granola, I soaked 1/2 cup of quinoa in water for 5 minutes, drained, then toasted in a medium-hot dry skillet until they where slightly darkened brown. Amazing!
hayley
Add peaches and avos
Susie
So delicious!!!!!
CK Johnson
I make a similar salad with the addition of a lot of bell pepper and seeded English cucumber, and I roast the chickpeas with smoked paprika or baharat spice mix. French feta is creamier but less salty. Deeelicious!
Sharon
Bought pumpkin seed oil in slovenia recently. Used that. Delish!
Stephanie Scoggin
This is delicious! I used about five ounces of feta because it was all I had in the fridge. My husband is allergic to garlic, so that was omitted, but it really doesn't need it. It goes well with air fryer buffalo cauliflower and Allen's canned (yes, canned) green beans.
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