Healthy recipe: Tomato, bean & chickpea salad

3 min. read
Healthy recipe: Tomato, bean & chickpea salad
BY Virgin Active
Posted On 28 June, 2023

A “base salad” with endless serving possibilities.
Make a big batch on Sunday and turn it into a Buddha bowl, add on top of your avo toast or eat on top of a cracker with cottage cheese etc. Best part? All but your tomatoes and lemon come from your pantry. Serves 2


  • 1 ½ cans (600g) chickpeas
  • 1 tsp (5ml) smoked paprika
  • Pinch of chilli flakes
  • Glug of olive oil
  • Salt and milled pepper
  • Squeeze of lemon juice
  • 900g assorted tomatoes, sliced
  • 2 Tbsp (30ml) harissa paste or sundried tomato pesto
  • 2 Tbsp (30ml) sherry or white balsamic vinegar
  • 1 Tbsp (15ml) olive oil blend
  • Handful of basil and chopped dill
  • Green leaves (rocket, watercress, pea shoots etc. of your choice)
  • Cottage cheese for serving (optional)

Let’s get cooking: 

  • Combine chickpeas, spice, seasoning, lemon juice and a drizzle of olive oil, tossing to coat evenly. Toast mixture in a pan over high heat, roast in the air fryer or roast in the oven preheated at 200°C for 15-20 minutes until crisp.
  • Place tomatoes and roasted chickpeas, including any pan juices, in a bowl.
    Whisk together remaining ingredients to mix evenly, then toss through salad and season.

Keep refrigerated for up to 5 days, serving with greens and cottage cheese if you like.

Make it for muscle building: Add sliced paprika or chilli spiced fish, chicken, steak or tofu to make it a bulkier meal.

Bon appetit! Browse our blog for other tasty and healthy recipes now.