Chickpea Tomato and Basil Salad

I cannot even begin to tell you how amazing this Chickpea Tomato and Basil Salad Recipe is! I got the idea for it when I was looking for some ideas of what to do with a bunch of extra basil I had on hand. It is so quick and easy to make and is so incredibly flavorful. With all the protein and fiber, it’s pretty filling too. And at just 3 Points per serving, it’s the perfect Weight Watchers side dish recipe that could accompany just about any meal. Or double the serving, serve it over some fresh greens and have it for lunch. It also makes a great dish to take to a potluck or serve at a BBQ. My husband and kids loved it too, and that always makes me happy when they eat healthy recipes. This is one easy and delicious salad that you’ll make again and again…it’s SO good!

Chickpea Tomato and Basil Salad

The combination of flavors in this bold and beautiful salad is a real palette pleaser. Plus, it’s full of fiber and protein so it’s very satisfying. It makes a lovely and healthy side dish recipe to accompany a meal, or take to a BBQ or potluck.


  • 1 15oz can garbanzo beans, rinsed and drained
  • 1 pint of cherry or sugar plum tomatoes, halved
  • 1 cup basil leaves, chopped
  • 4 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. Combine all ingredients together in a medium sized bowl. Toss well, and chill for about 30 minutes before serving.

Preparation time: 10 minute(s)

Cooking time:

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Raw

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is ½ cup
Each serving = 3 Points

PER SERVING: 122 calories; 3g fat; 20g carbohydrates; 4g protein; 4g fiber


  1. Shelley Z.

    This is such a delicious and versatile recipe!! I have made it a couple of times, each time adding something else. This time, I addded shelled edamame and mozzerella pearls. SO good!!

  2. This was so easy to throw together last night, and I am now enjoying it as my lunch. The flavors are wonderful and I added some chopped mozzarella cheese to mine. I can see this would easily doubled for a larger group.

  3. Amy Berger

    Yummy. Thank you. This was a very easy and delicious dish. I am going to serve it with rotisserie chicken and home made slpit pea soup

  4. Karen Pixie Black

    Made as directed. Except added some fresh ground pepper. Also, I mixed together the oil, lemon juice, honey and garlic separately and then drizzled it over the chickpeas, tomatoes and basil. It was excellent. I had it over lettuce. Yum.

  5. I made something simliar to this all the time last summer! I didn’t use honey or lemon juice, instead I used red wine or apple cider vinegar. I’ll have to try your way. Thanks