Pregistry’s Friday Recipe: Chickpea and Tomato Salad

Talk about a dish that checks ALL the boxes!

We love this salad as much as a hearty, satisfying lunch as we do a refreshing side dish for any meal! A quick homemade vinaigrette is tossed with halved cherry or grape tomatoes and canned chickpeas (providing a great source of vegetarian protein).

We’ve added crumbled feta here, but you can use whatever cheese you like or have on-hand – fresh mozzarella balls, sliced halloumi or cubed cheddar all work! And feel free to add fresh herbs too if you have them!

Chickpea and Tomato Salad:

  • 2 teaspoons dried oregano
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra version olive oil
  • Salt and pepper
  • 1 can chickpeas, rinsed and drained
  • 1 pint cherry or grape tomatoes, halved
  • 8-oz block feta cheese, crumbled

Place the oregano and lemon juice in a medium bowl; whisk to combine. While continuously whisking, add the oil in a steady stream. Whisk till dressing is emulsified and season to taste with salt and pepper.

Add the chickpeas, tomatoes and cheese and gently toss to coat. Serve cold or at room temperature.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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