Chickpeas & Tomato Salad

This Chickpea and Tomato Salad is one of my go-to recipes—not just because it’s easy to throw together, but because every ingredient brings real nutritional benefits to the table. I’m always drawn to meals that do more than just taste good.

Chickpeas are packed with plant-based protein and fiber, helping to keep your blood sugar stable and your energy levels steady. Cherry tomatoes are rich in antioxidants like lycopene, which supports heart health and reduces inflammation. The mix of onions and fresh herbs adds gut-friendly prebiotics, and the vinegars help support digestion and blood sugar control. Top it all off with a drizzle of olive oil for healthy fats—and you’ve got a salad that’s not just satisfying, but deeply supportive of your overall wellbeing.

SERVINGS 2

INGREDIENTS:

400g can of chickpeas
300g cherry tomatoes
1 red onion
3 spring onions
1 handful of fresh parsley
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
1 tbsp olive oil
Pinch of salt and pepper
Chilli flakes – optional

METHOD:

Start by rinsing the chickpeas under the water. Cut the red onion and spring onion finely, and the cherry tomatoes into halves. Mix it all in the large bowl and add olive oil together with balsamic vinegar and apple cider vinegar. I like to top it with chilli flakes, but it’s optional.