Marinated Chickpeas with Tomatoes

This marinated chickpeas and tomatoes recipe is the epitome of wholefood plant-based eating. It’s made using an affordable protein of chickpeas, plus fresh veggies of parsley, coriander and tomatoes (yes, technically a fruit but you know what I mean haha). Chickpeas are one of my favorite legumes because they go well with lots of different flavor profiles, I love them in Thai Chickpea Curry, Chickpea Meatballs or my Creamy Chickpea & Lemon Pasta.

Why You’ll Love This Recipe

Budget-friendly: Perfect for those looking for affordable snack or appetizer options.
Quick and easy: Requires minimal preparation time, making it ideal for simple hosting or last-minute gatherings.
Versatile: Can be served as a snack, appetizer, or light meal, and easily customized with additional ingredients or serving suggestions.
Healthy and flavorful: Offers a nutritious combination of protein-rich chickpeas, tangy tomatoes, and aromatic herbs, providing a satisfying and delicious option for any occasion.

Ingredients You’ll Need

This recipe calls for simple, readily available ingredients including chickpeas and tomatoes, making it easy to find everything you need at your local supermarket. With no unusual or hard-to-find ingredients, you can whip up this flavorful snack or appetizer in no time with pantry staples.

Here’s your shopping list for this recipe:

Cooked chickpeas
Cherry or grape tomatoes
Shallots (or sub red onion)
Red wine vinegar
Olive oil
Fresh parsley leaves
Fresh cilantro leaves
Crushed red pepper flakes
Salt
Bread or polenta

Instructions

Check out the step-by-step guide below with photos. For precise measurements, cooking times, and temperatures, refer to the recipe card located at the bottom of this article.

Step One: Finely chop parsley and cilantro. Mince the shallot and slice the tomatoes.

Step Two: In a large bowl, combine chickpeas, minced shallot, tomatoes, parsley, and cilantro. Drain and rinse canned chickpeas.

Step Three: Add the vinegar, olive oil, red pepper flakes, and salt.

Step Four: Toss to coat and leave to marinate for 30 minutes before serving.

Substitutions & Variations

Looking to switch up an ingredient or add a twist to this recipe? Here are some tested substitutions and variations I can suggest.

Shallots can be replaced with green onions or finely diced red onion
Red wine vinegar can be swapped with white wine vinegar.
Tomatoes can be substituted with roasted red pepper strips.
Omit red pepper flakes for less heat.
Mix with cooked pasta for a simple pasta salad.

Storage

Best eaten after 30 minutes of marinating, but can be kept in the refrigerator for up to 3 days in an airtight container. Enjoy chilled straight from the fridge. I do not recommend freezing.

Expert Tips

For optimal flavor, allow the mixture to chill for at least 30 minutes after mixing to let the flavors meld together. This simple step enhances the taste and makes the dish even more delicious.

FAQ

Can I make this in advance?

While you can prepare it ahead, it’s best not to let it soak for longer than 45 minutes before serving to maintain the freshness of the tomatoes and shallots. Consider preparing the vinaigrette separately and keeping all components separate until ready to serve, chopping the tomatoes on the day to prevent sogginess.

What is a good way to eat chickpeas?

Chickpeas are versatile and can be used in curries, salads, falafels, wraps and even creamy pasta. A simple 10-minute prep recipe like these marinated chickpeas is a fresh and healthy way to enjoy them.

Video – Watch Me Make This Recipe

If you enjoy this recipe, I would be super grateful if you could leave a rating and review below 🙂 You can also tag me in your photos on Instagram @glowdiaries___ I love to see what you’re cooking up.

Marinated Chickpeas and Tomatoes

Course Appetizer

Cuisine American

Prep Time 10

Chill Time 30

Total Time 40

Servings people

Calories 103kcal

Ingredients

2 (15 oz/400g) cans of chickpeas drained and rinsed
1 1/2 cups cherry or grape tomatoes (250g) halved or quartered
2 shallots (60g) minced
3 tbsp red wine vinegar (45ml)
2.5 tbsp olive oil (78ml)
1/2 cup fresh parsley leaves (9g) chopped
1/2 Cup fresh cilantro leaves (12g) chopped
1 tsp crushed red pepper flakes (2g)
1 tsp Salt (6g)

To serve

Toasted bread or cooked creamy polenta

Instructions

Wash and dry the parsley and cilantro leaves. Finely chop.
Mince the shallot. Cut the tomatoes in halves or quarters depending on size.
In a large bowl, combine chickpeas, minced shallot, tomatoes, parsley and cilantro.
Add the vinegar, olive oil, crushed red pepper flakes, and salt.
Toss to evenly coat everything.
Cover and set in the fridge for at least 30 minutes for the flavours to develop.
Serve over toasted crusty bread or creamy polenta. Can also be mixed with cooked pasta for a simple pasta salad.
Keeps for up to 3 days in the fridge. Mixture will get spicier the longer it sits.