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A close up of a plate of food, with Chickpea tomato Salad
4.89 from 9 votes

Chickpea Tomato Salad with Creamy Yogurt Dressing

This Chickpea Tomato Salad Recipe with Creamy Yogurt Dressing is a fast, fresh, and healthy vegetarian salad packed full of roasted chickpeas, crunchy cucumber and red onion, tangy pepperoncini, juicy tomatoes, and spicy serrano peppers. Drizzled with a creamy dill yogurt dressing, this awesome Chickpea Tomato salad is perfect as a side, main course, or potluck.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6
Calories: 241kcal


For the Roasted Chickpeas

For the Creamy Yogurt Dressing

  • 2 cups Plain yogurt
  • 5 cloves garlic minced
  • ¼ cup fresh dill finely chopped
  • ½ cup fresh parsley finely chopped
  • 3 green onions finely chopped
  • juice from 1/2 a lemon
  • salt + pepper to taste
  • ¼ teaspoon garlic powder

For the Salad

  • 2 red bell peppers (see notes)
  • 4 large tomatoes chopped into large chunks
  • 1 large English Cucumber diced
  • ½ small red onion thinly sliced
  • 1 cup peperoncini roughly chopped
  • 1 serrano or jalapeño pepper diced
  • 2 tablespoon fresh parsley chopped


For the Chickpeas

  • Preheat oven to 375 degrees F. and line a large rimmed baking sheet with parchment paper. Set aside. 
  • As the oven warms, drain and rinse two cans of chickpeas. Transfer the chickpeas to a clean dish towel or stack of 2-3 paper towels. Using another dry paper towel or dish towel gently rub the chickpeas dry. The skins will start to peel off- that's ok.
  • Transfer chickpeas to a large mixing bowl and gently toss with the olive oil, garlic powder, paprika, salt, and pepper. Transfer chickpeas to the prepared baking sheet in a single layer and bake for approximately 35-40 minutes, reserving the mixing bowl with any leftover oil or seasoning.
  • Remove the chickpeas from the oven and allow to cool for 2 minutes before transferring to the mixing bowl and carefully tossing with the lemon zest and any remaining olive oil (I had approximately 1 teaspoon remaining).
  • Transfer back to the baking sheet in a single layer and allow chickpeas to cool completely.

For the Creamy yogurt Dressing

  • Add all ingredients to a medium bowl and stir well to mix. Season with additional salt and pepper to taste (see notes).

For the Roasted Red Bell Pepper (optional)

  • Preheat oven to broil. Line a baking sheet with foil and spray lightly with nonstick cooking spray.
  • Roast bell peppers for 10-15 minutes, rotating every 5 minutes to ensure even cooking on each side. Remove from oven when peppers are charred and tender on each side. Carefully (the peppers will be hot) wrap the peppers in foil and allow them to steam for 5 minutes.
  • Unwrap the bell peppers and allow to cool before removing the stem, scooping out the seeds and chopping into chunks.

Assemble the Salad

  • In a large salad bowl add the roasted bell peppers, tomatoes, cucumber, red onion, pepperoncini, serrano pepper, and fresh parsley. Gently toss to combine. Just before serving top with the crispy chickpeas and drizzle with the desired amount of homemade creamy yogurt dressing.


  • I did not use a blender to blend together the yogurt dressing. If you prefer popping it all in a blender or food processor, that works, too.
  • If you prefer not to roast your own red bell peppers, you can purchase pre-roasted red bell peppers from most major grocery stores.
  • Recipe inspired by Lexi's Clean Kitchen.


Calories: 241kcal | Carbohydrates: 30g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 438mg | Potassium: 387mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2365IU | Vitamin C: 82.5mg | Calcium: 128mg | Iron: 1.1mg
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