Salads, Summer

Chickpea and Tomato Salad with Basil and Mint


Chickpea and Tomato Salad with Basil and Mint | Salted Kitchen

Do you remember back in the day when daytime talk shows were the thing to watch during the summer? Not Dr. Oz or Ellen, but Ricki Lake, Maury, Montell, Geraldo, Jerry Springer, Jenny Jones, the good juicy ones full of drama. Drama aside, the topic I loved the most were the ones with makeovers. This chickpea and tomato salad got its own little makeover. If this dish looks familiar, it’s an oldie, but goodie that I made when I first started this blog.


It’s my go to dish for dinner parties, picnics…I even made it for a bachelorette party one time, and it was a hit, especially with the vegetarians. It’s probably one of the easiest dishes to transport since it’s meant to be served at room temperature. (I like it served warm too). For easy cleanup, I make this dish in a good tupperware and store it in the fridge for up to a week. Simple is that.

basil, mint, tomato, and vinaigrette

I’ll spare you the gory details of my knife trauma over the weekend chopping mint leaves. Let’s just say I need to invest in a metal cutting glove and be more cautious when using a Japanese knife since they can cut through just about anything. Including my fingernail. Enough said.

chickpea salad with fresh mint and basil

So why the makeover? What changed? The original salad was good on its own, but I wanted to update it with fresh herbs, add some mint, and cut down on the amount of pasta to make it more about the chickpeas and tomatoes. What’s great about this dish it’s so versatile and easily adaptable for your own likes and needs.

Chickpea and Tomato Salad with Basil and Mint | Salted Kitchen

Chickpea and Tomato Salad with Basil and Mint
adapted from Giada’s Family Dinners

serves 4

1/2 cup orzo
1 (15oz) can garbanzo beans, drained and rinsed
3/4 cup grape tomatoes, halved
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
kosher salt and freshly ground black pepper
freshly grated parmesan cheese, for garnish

3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon honey
kosher salt and freshly ground black pepper

Bring a small pot of salted water to a boil over medium-high heat. Stir in the orzo. Cook for 8 to 10 minutes until tender, but still firm to the bite. Drain and transfer the orzo to a large bowl or tupperware. Add the beans, tomatoes, basil, mint, and vinaigrette. Toss to coat. Season with salt and pepper to taste. Sprinkle with parmesan cheese. Serve at room temperature or warm.

To make the vinaigrette: In a small bowl, add the vinegar, olive oil, and honey. Whisk together until combined. Season with salt and pepper.

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1 Comment

  • Reply tinywhitecottage May 20, 2013 at 11:48 pm

    I love orzo! your photographs are exceptional in this post! Delicious recipe.

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