Chickpea, Tomato and Mushroom Salad

Kathy W


This salad has a little zip and as much heat as you like. It is quick to fix, but is best if left marinate for a couple of hours before serving. Great for lunch or dinner.

Inspired by a recipe I found in Bean Banquets.


★★★★★ 3 votes

20 Min
No-Cook or Other


  • 2 can(s)
    chickpeas, drained
  • 1 1/2 c
    cherry tomatoes, halved (about a pint or so)
  • 2 - 3
    green onions, thin sliced
  • 1/4 c
    onion, small diced
  • 8 oz
    mushrooms, sliced
  • 1 Tbsp
    fresh basil, chopped

  • 1 tsp
    lemon juice
  • 1 Tbsp
    white wine vinegar
  • 2 Tbsp
    olive oil
  • 1/8 tsp
    dried tarragon
  • dash(es)
    hot pepper sauce, to suit your taste (i used tabasco)
  • dash(es)
  • ·
    salt, to taste
  • pinch
    sugar, optional

How to Make Chickpea, Tomato and Mushroom Salad


  1. Combine chickpeas, tomatoes, green onions, onion, mushrooms and basil together in a medium bowl.
  2. Place all of the ingredients for the dressing in a jar with a tight fitting lid. Put on the lid and shake well. Check the dressing and adjust seasoning. Pour over the chickpea mixture and stir to combine.
  3. Best if allowed to set for 2 hours before serving.

Printable Recipe Card

About Chickpea, Tomato and Mushroom Salad

Course/Dish: Other Salads, Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Dairy Free
Other Tag: Quick & Easy

Show 18 Comments & Reviews

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