There’s peak fresh vibes, and then there is THIS dish. UGH. I love it so much I have heart eyes in this very moment. This heirloom tomato salad is built around ingredients that don’t need much help because they are fresh, and beautiful, and crisp.
When tomatoes are in season, or honestly when they aren’t but you are craving a bite that tastes like summer, the goal isn’t to transform them. It’s to slice them well, season them properly, and add just enough contrast to make the plate balanced.
The base is simple: thick slices of heirloom tomatoes layered with cucumber for crunch, avocado for fat, and red onion for bite. Fresh basil goes in at the end so it stays aromatic (instead of bruised).
Next, we sprinkle in a perfect gluten free salad alternative and a favorite of mine: a Roasted crispy chickpea. Roasted with just olive oil, salt, and pepper, they add texture and protein and act like croutons that actually hold up. Drying the chickpeas thoroughly before roasting is what gives you real crunch, not chewiness.
The dressing is a straightforward lemon vinaigrette with nutritional yeast (because OF COURSE!). Lemon keeps it bright, olive oil rounds it out, Dijon helps it emulsify, and the nutritional yeast adds savory depth without masking the tomatoes. It’s not meant to taste necessarily cheesy, just balanced. If you have leftovers of this which is very very possible, it goes well on mannnny salads and is a go to of mine in general!
A few practical notes:
- Use ripe but firm tomatoes so the slices hold.
- Lightly salt the tomatoes first and let them sit for a minute before assembling.
- Add the avocado slices in last to avoid smearing. Or just be gentle in general when layering.
- Dress the salad right before serving to keep everything crisp. Right over the top, no need to toss.
This is a good go-to when you want something fresh, fast, and satisfying without turning on the stove for long. It works as a lunch, a side, or a base you can build on depending on what else you’re eating that day.
Simple ingredients. Clean flavors. Gorgeousness.
Heirloom Tomato Salad with Noochy Lemon Vinaigrette & Crispy Chickpeas
Equipment
- Baking sheet
- Parchment paper (optional)
- Small mixing bowl
- Whisk
- Chef’s knife
- Cutting board
Ingredients
For Salad
- 2-3 large heirloom tomatoes sliced into rounds
- 1 small cucumber sliced into thin rounds
- 1 ripe avocado sliced into half-moon slices
- ¼ small red onion thinly sliced into half-moons
- ¼ cup fresh basil leaves roughly chopped
For Chickpeas
- 1 15 oz can chickpeas, drained, rinsed, and thoroughly dried
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For Vinaigrette
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely grated (optional)
- 3 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (~205°C).
- Toss chickpeas with olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 20–25 minutes, shaking halfway through, until golden and crispy. Let cool slightly.
- In a small bowl, whisk together lemon juice, nutritional yeast, Dijon mustard, and garlic (if using!). Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste.
- Arrange tomato slices on a large platter or shallow bowl. Layer cucumber rounds, avocado slices, and red onion evenly over the tomatoes.
- Drizzle with the noochy lemon vinaigrette. Sprinkle with crispy chickpeas and chopped basil. Serve immediately.
Notes
This salad is best eaten fresh, but leftover chickpeas can be stored at room temperature in your pantry for up to one day.
Add flaky salt right before serving if your tomatoes need a little extra love.