Best 6 Tomato Vidalia Onion Chickpea Salad Recipes

In this article, we'll guide you through the delightful journey of creating a refreshing and flavorful tomato, Vidalia onion, and chickpea salad. This salad combines the vibrant sweetness of juicy tomatoes, the aromatic pungency of Vidalia onions, and the hearty texture of chickpeas, making it a perfect dish for summer gatherings, picnics, or as a light and healthy lunch option. We'll provide you with a step-by-step recipe, along with helpful tips and variations, to ensure that you create a salad that tantalizes your taste buds and becomes a favorite in your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA SALAD WITH RED ONION AND TOMATO

Chickpea Salad with Red Onion and Tomato image

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

Ingredients

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

TOMATO, VIDALIA ONION, & CHICKPEA SALAD

Tomato, Vidalia Onion, & Chickpea Salad image

Make and share this Tomato, Vidalia Onion, & Chickpea Salad recipe from Food.com.

Provided by PalatablePastime

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 cups coarsely chopped tomatoes
1 cup canned chick-peas (garbanzos)
3/4 cup chopped vidalia onion
1 teaspoon dried basil
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese (optional)

Steps:

Mix together vegetables and chickpeas in a salad bowl.
In another small bowl, whisk together basil, vinegar, oil, mustard, salt, and pepper.
Pour over salad and toss.
Add Parmesan and toss again.
Serve.

TOMATO AND VIDALIA ONION SALAD WITH STEAK SAUCE DRESSING

Tomato and Vidalia Onion Salad with Steak Sauce Dressing image

At Peter Luger's Steak House you can order the sliced beef steak tomatoes and thick cut vidalia onions. There, you can pour Luger Sauce all over everything, including this salad. This is a quick salad dressing that tastes like tangy steak sauce. Try it on this salad or your next steak!

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 red wine vinegar
3 rounded tablespoons brown sugar
1 tablespoon Worcestershire sauce, eyeball it
1 teaspoon coarse black pepper, eyeball it
1 cup canned tomato sauce
2 tablespoons extra virgin olive oil, eyeball it
3 beefsteak tomatoes, sliced 1/2-inch thick
1 large Vidalia onion, peeled and sliced into 1/2-inch thick slices
Salt
2 tablespoons chopped parsley leaves, to garnish

Steps:

In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then extra-virgin olive oil. Let dressing stand.
Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste Pour dressing over the tomatoes and onions and garnish with chopped parsley.

Nutrition Facts : Calories 162 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 510 milligrams, Carbohydrate 22 grams, Fiber 3.5 grams, Protein 3 grams, Sugar 14 grams

ROASTED VIDALIA ONION, CHERRY TOMATO, AND BACON SALAD

Roasted Vidalia Onion, Cherry Tomato, and Bacon Salad image

Categories Salad Onion Tomato Side Bake Quick & Easy Basil Bacon Summer Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6

Number Of Ingredients 8

Ingredients

4 Vidalia onions (about 2 pounds, available seasonally at specialty produce markets and some supermarkets), peeled
2 cups cherry tomatoes, quartered
6 slices of lean bacon, cooked until crisp and crumbled
1/3 cup minced fresh basil or parsley leaves
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon red-wine vinegar
1/4 cup olive oil

Steps:

Season the onions with salt and pepper, wrap them individually in foil, and bake them in the middle of a preheated 350°F. oven for 45 minutes to 1 hour, or until they are tender. Let the onions cool in the foil and discard the foil. Chop the onions coarse, discarding the root ends, and in a bowl toss them with the tomatoes, the bacon, and the basil. In a small bowl whisk together the garlic paste, the vinegars, and salt and pepper to taste, add the oil in a stream, whisking, and whisk dressing until it is emulsified. Pour the dressing over the salad, toss the salad well, and serve it, chilled or room temperature, with grilled chicken or beef.

VIDALIA ONION, TOMATO AND BASIL SALAD

Vidalia Onion, Tomato and Basil Salad image

Make and share this Vidalia Onion, Tomato and Basil Salad recipe from Food.com.

Provided by rosasharn

Categories Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large vidalia onion, chopped
2 large tomatoes, chopped
1/2 lb lowfat mozzarella cheese, chopped
6 tablespoons olive oil
2 tablespoons wine vinegar
1/4 cup basil, chopped
pepper
1/2 teaspoon garlic, chopped

Steps:

Mix all ingredients together and let marinate 20 minutes at room temperature.

Nutrition Facts : Calories 237.2, Fat 19.7, SaturatedFat 5.7, Cholesterol 24.2, Sodium 238.8, Carbohydrate 5.9, Fiber 1.2, Sugar 3.1, Protein 10.1

TOMATO SALAD WITH CHICKPEAS AND FETA

Tomato Salad with Chickpeas and Feta image

Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.

Provided by Hetty McKinnon

Categories salads and dressings, vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 1/2 pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces
1 garlic clove, grated
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 (15-ounce) can chickpeas, drained
1 (7-ounce) block feta cheese, crumbled
2 tablespoons extra-virgin olive oil, plus more to taste
1/4 teaspoon black pepper
Handful of basil leaves
1/4 cup roasted, salted shelled sunflower seeds, roughly chopped (see Tip)
1/4 cup roasted, salted pepitas, roughly chopped
1/4 cup roasted, salted almonds, roughly chopped
1/4 cup roasted, salted pistachios, roughly chopped
1/2 cup plain oat granola (no fruit or chocolate added), roughly chopped (optional)
1 tablespoon toasted sesame seeds
1/4 to 1/2 teaspoon chile powder or red-pepper flakes
1/2 teaspoon kosher salt (Diamond Crystal)
Black pepper

Steps:

Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

Tips:

Use ripe tomatoes and Vidalia onions: These ingredients are at their peak flavor during the summer months, so if you can, try to make this salad when they're in season.
Choose a good quality olive oil: The olive oil you use will make a big difference in the taste of the salad, so don't skimp on it. Look for an extra virgin olive oil that has a fruity, peppery flavor.
Don't overcook the chickpeas: Chickpeas should be cooked until they're tender but still have a little bit of bite to them. If you overcook them, they'll become mushy and ruin the texture of the salad.
Add some fresh herbs: Fresh herbs like basil, oregano, or thyme can really brighten up the flavor of the salad. If you have some on hand, be sure to add them in.
Let the salad marinate for at least 30 minutes before serving: This will allow the flavors to meld together and develop.

Conclusion:

Tomato Vidalia Onion Chickpea Salad is a delicious, healthy, and easy-to-make salad that's perfect for summer gatherings. It's packed with fresh, flavorful ingredients and is sure to be a hit with everyone who tries it. So next time you're looking for a light and refreshing salad to serve, give this one a try.