High-Protein Tomato & Basil Salad with Chickpeas
Introduction
This refreshing and filling Tomato & Basil Salad is elevated with protein-rich chickpeas, making it a hearty, meatless main or a perfect side dish. Juicy cherry tomatoes, fresh basil, and a light lemon-garlic vinaigrette bring brightness and Mediterranean flair, while the chickpeas provide fiber and sustained energy. Quick to prep and perfect for meal prep, picnics, or lunchboxes!
⏱️ Time
- Prep Time: 10 minutes
- Chill Time (optional): 10–15 minutes
- Total Time: 10–25 minutes
Ingredients
Salt to taste
3 tablespoons avocado oil or extra-virgin olive oil
1 ½ tablespoons grain mustard
1 ½ tablespoon fresh lemon juice
1 large avocado cubed
½ cup marinated artichoke hearts jarred or canned, quartered
1 cup chickpeas
6 mint leaves chiffonade
7 basil leaves chiffonade
⅓ cup pistachios chopped
Black pepper to taste
Instructions
Salt the tomatoes:
Transfer the tomatoes to a large sieve.
Add a generous dash of salt. Rub the tomatoes to evenly coat with the salt. Set aside to drain for at least 15 minutes. Rub them again while lightly squeezing to remove more of their juices. Reserve the juice.
Make the dressing:
Add the juice from the tomatoes, avocado oil, grain mustard, and lemon juice to a medium bowl and mix well to combine.
Combine the ingredients:
Stir in the tomatoes, avocado, artichoke hearts, chickpeas, mint, basil, and pistachios. Season with salt and pepper.
Notes
Marinated artichokes add more flavor to this recipe, but any jarred or canned artichoke hearts will work. If you are not able to find them quartered, chop them before adding to the salad.