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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Marinated Chickpeas And Tomatoes

4.0

2 (15 oz/400g) cans of chickpeas ( drained and rinsed )

1 ½ 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))

½ cup fresh parsley leaves ((9g) chopped)

½ Cup fresh cilantro leaves ((12g) chopped)

1 tsp crushed red pepper flakes ((2g))

1 tsp Salt ((6g))

Toasted bread or cooked creamy polenta

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.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 101 weeks ago

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