Marinated Chickpeas with Tomatoes
Zesty marinated chickpeas and tomatoes tossed with fresh herbs, vinegar, and spice. Serve as an appetizer, over toast, polenta, or pasta salad.
Servings 4 serves
Calories 103kcal
Ingredients
- 2 15 oz chickpeas canned, drained and rinsed, 480g
- 1 1/2 cups cherry or grape tomatoes (250g) halved or quartered
- 2 shallots (60g) minced
- 3 tablespoon red wine vinegar (45ml)
- 2.5 tablespoon olive oil (37ml or 78g)
- 1/2 cup fresh parsley leaves (9g) chopped
- 1/2 cup fresh cilantro leaves (12g) chopped
- 1 teaspoon crushed red pepper flakes (2g)
- 1 teaspoon Salt (6g)
To serve
- toasted bread or cooked creamy polenta
Instructions
- Wash and pat dry the parsley and cilantro. Finely chop both herbs. Mince the shallots and halve or quarter the tomatoes, depending on size.
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, minced shallots, parsley, and cilantro.
- Add the red wine vinegar, olive oil, crushed red pepper flakes, and salt. Toss until evenly coated.
- Cover and refrigerate for at least 30 minutes to let the flavors develop.
- Toss to evenly coat everything.
- Cover and set in the fridge for at least 30 minutes for the flavours to develop.
- Spoon over toasted crusty bread, creamy polenta, or mix into cooked pasta for a simple salad.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Note: the spice will intensify the longer it sits.
Video
Notes
Chickpeas can be replaced with any sort of white bean or even black eyed peas.
Nutrition
Calories: 103kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 600mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1381IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 1mg