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Warm Chickpea Salad with Tomatoes, Capers and Toasted Breadcrumbs

Warm Chickpea Salad with Tomatoes, Capers and Toasted Breadcrumbs

By Felisia TanMarch 27, 2025

  • Makes
    4-6 servings
  • Cook Time
    45 minutes
  • Rating

This substantial salad is weeknight-easy thanks to canned chickpeas, and a simple technique ensures we don’t sacrifice flavor for speed. Warming the chickpeas before tossing them with the dressing helps them absorb flavor as they cool. Sliced garlic and breadcrumbs toasted in olive oil are sprinkled on at the finish, bringing big flavor and crisp texture. Be sure to use panko, not standard breadcrumbs, which have a dry, dusty taste. We like the salad warm, but it can be made ahead and served at room temperature. Just hold off adding the parsley and breadcrumb mixture until just before serving.

Tip

Don’t forget to rinse and drain the chickpeas to wash off their starchy canning liquid. And as they warm, stir often to prevent them from sticking to the pan.

Ingredients
  • 1

    pint cherry or grape tomatoes, halved

  • ¼

    cup drained capers

  • 2

    tablespoons lemon juice

  • Kosher salt and ground black pepper

  • 6

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 2

    medium garlic cloves, thinly sliced

  • ½

    cup panko breadcrumbs

  • 2

    15½-ounce cans chickpeas, rinsed and drained

  • ¼

    teaspoon red pepper flakes

  • ½

    cup drained roasted red peppers, chopped into ½-inch pieces

  • 2

    cups lightly packed fresh flat-leaf parsley, roughly torn

Step 1

In a large bowl, stir the tomatoes, capers, lemon juice and ¼ teaspoon salt; set aside. In a 12-inch nonstick skillet, stir together 4 tablespoons oil, the garlic and panko until evenly moistened. Cook over medium, stirring, until the garlic is crisp and the panko is golden brown, 4 to 5 minutes. Transfer to a paper towel–lined plate; wipe out the skillet.

Step 2

In the same skillet, stir the chickpeas, pepper flakes, 2 tablespoons water, ¼ teaspoon black pepper and remaining 2 tablespoons oil. Cook over medium, stirring occasionally to prevent sticking, until the chickpeas start to pop and their skins begin to split, 8 to 10 minutes.

Step 3

Immediately add the chickpeas to the tomato mixture along with the roasted peppers and parsley. Toss, then taste and season with salt and black pepper. Transfer to a serving dish. Drizzle with additional oil and sprinkle with the panko mixture. Serve right away.