Tomato Salad With Chickpeas and Feta

Updated: Aug. 6, 2021

Total Time: 15 minutes

Ingredients

Main Salad Ingredients

• 2½ pounds ripe tomatoes (any variety), cut into 1–2 inch pieces

• 1 garlic clove, grated

• 1½ teaspoons kosher salt (Diamond Crystal)

• 1 (15-ounce) can chickpeas, drained and rinsed (optional: rinse to remove excess starch)

• 1 (7-ounce) block feta cheese, crumbled

• 2 tablespoons extra-virgin olive oil, plus extra for taste

• ¼ teaspoon black pepper (freshly ground, optional)

• Handful of fresh basil leaves, torn

Crisp Topping Ingredients

• ¼ cup roasted, salted shelled sunflower seeds, roughly chopped

• ¼ cup roasted, salted pepitas (pumpkin seeds), roughly chopped

• ¼ cup roasted, salted almonds, roughly chopped

• ¼ cup roasted, salted pistachios, roughly chopped

• ½ cup plain oat granola (no fruit or chocolate), roughly chopped (optional)

• 1 tablespoon toasted sesame seeds

• ¼ to ½ teaspoon chile powder or red-pepper flakes

• ½ teaspoon kosher salt (Diamond Crystal)

• Black pepper, to taste

Preparation

Step 1: Prep Tomatoes

Place tomatoes in a large mixing bowl. Add grated garlic and 1 teaspoon kosher salt. Gently toss with hands or a large spoon to coat tomatoes evenly. Let rest for 10 minutes to allow salt to draw out natural juices and enhance flavor.

Step 2: Make the Crisp Topping

In a small bowl, combine all topping ingredients: sunflower seeds, pepitas, almonds, pistachios, granola (if using), sesame seeds, chile powder, and ½ teaspoon kosher salt. Toss to mix thoroughly. Season with black pepper and stir again.

Step 3: Combine Core Salad

Add drained chickpeas, crumbled feta, olive oil, remaining ½ teaspoon salt, and black pepper to the tomatoes. Gently toss to combine. Taste and adjust seasonings: add extra olive oil for richness, more salt if needed, or additional black pepper for a peppery kick. Tear basil leaves and sprinkle over the salad.

Step 4: Serve with Topping

Transfer the salad to a serving platter or individual bowls. Just before eating, sprinkle generously with the crisp topping.

Tips

• For lower sodium: Use unsalted roasted nuts/seeds and add ½ teaspoon extra salt to the topping mixture.

• For variation: Add 1 tablespoon balsamic vinegar or lemon juice to the tomato mixture for brightness.

Reader Comments

• "Just delicious! While I love nuts and seeds, the salad stands alone beautifully without the crunchy topping. The tomatoes and feta shine on their own."

• "I love this salad but recommend less salt—feta, tomatoes, and nuts already provide enough. Otherwise, it’s fabulous!"

• "Superb! Rounded, satisfying, and fresh. Seeds/nuts add a wonderful crunch. Reduce salt as others suggest; it’s unnecessary in the topping."

• "I added red onion and arugula (instead of basil) for extra zip. Reduced salt by half and it was perfect. Great summer dish!"

• "Liquid from tomatoes was too much—drain excess before adding chickpeas. Next time, reduce chickpeas or drain more. Air-fried chickpeas + balsamic vinegar made it better!"

Recipe adapted for clarity and detail; original tips and comments preserved.