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When you have a few extra hours, marinating your cherry tomatoes with good-quality olive oil and a handful of basil leaves will lend them a fresh, summertime flavor.

Once marinated, combine them with chickpeas and parsley for a protein-packed side salad you’ll crave at every meal.

How to Make It

Difficulty: Easy

Overall Time: 40 min

Prep Time: 10 min + 30 min marinade

Serves: 4

  • 2 cups cherry tomatoes, cut in half
  • 7 basil leaves, thinly sliced, plus more for garnish
  • 4 tbsp extra-virgin olive oil, divided
  • 1 15 oz (425 g) can of chickpeas
  • ¼ cup parsley, chopped, plus more for garnish
  • 2 tbsp red wine vinegar=
  • Kosher salt to taste
  1. Combine tomatoes, basil, and 1 tbsp oil in a large bowl. Cover the top with plastic wrap. Set aside, at room temperature, to marinate for up to 4 hours.
  2. Add chickpeas and parsley when ready to serve.
  3. Whisk together the remaining 3 tbsp olive oil with vinegar in a small bowl. Season with salt. Pour mixture over tomato salad. Toss to combine. Transfer to a serving vessel then garnish with remaining herbs, if desired.
Marinated Tomato and Chickpea Salad
Tomato and Chickpea Salad

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