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Chickpeas with Tomatoes + Herbs

Easy to pull together + adjustable to make a larger version! So delicious!

Ingredients

  • 28 oz can Chickpeas rinced + drained (or about 3 cups chickpeas)
  • ¼ cup red onion finely chopped (or sliced if you prefer)
  • 15 cherry tomatoes halved (or more if you like!)
  • ½ cup Basil chopped, sliced finely or the classic 'chiffonade'*
  • Dressing
  • 4 tablespoon EVOO best olive oil possible
  • 2 tablespoon Red Wine Vinegar or Apple Cider Vinegar
  • 2 cloves Garlic finely minced
  • 1 tablespoon fresh Basil finely chopped
  • 1 teaspoon Oregano dried (or 2 teaspoon fresh, chopped)
  • ½ teaspoon Sea Salt
  • ½ teaspoon Black Pepper freshly ground if possible

Instructions

  1. Add the chickpeas, herbs, tomatoes + onion to a bowl.
  2. Mix the olive oil, vinegar + garlic in a cup
  3. Add S + P to the oil. Mix
  4. Add the oil mixture to the chickpeas + stir lightly.
  5. It's ready to serve now but I suggest refrigerating for 1-2 hours if possible.

Recipe Notes

Note:
Substitute lemon juice for the vinegar
Use 1 teaspoon of "Italian herb blend" if you prefer or don't have oregano.
Use a dash of paprika or cayenne or similar for a 'kick'.
Store in the refrigerator for up to 3 days. Before serving, adjust salt and pepper if needed.