Go Back

Heirloom Tomato Salad with Noochy Lemon Vinaigrette & Crispy Chickpeas

Miranda | The Herby Eater
This heirloom tomato salad is peak fresh vibes. Juicy tomatoes, cool cucumber, creamy avocado, and fresh basil come together with crunchy salt-and-pepper chickpeas and a bright, savory noochy lemon vinaigrette. Easy, colorful, and endlessly satisfying.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine American, Mediterranean-Inspired
Servings 4 servings

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

Drying the chickpeas well before roasting is key for maximum crunch! Don't skip that.
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.
Keyword Dairy-Free, Gluten Free, High-Fiber, No Refined Sugar, Nut-Free, Plant Based, Salad, Side Dish, Soy-Free, Vegan, Vegetarian