These marinated chickpeas are perfect as a light meal, side dish, or snack. Simply combine hearty chickpeas with juicy tomatoes and fresh herbs, and let it marinate in a tangy red wine vinaigrette.

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This recipe is a go-to for a quick, healthy, and versatile dish to keep in the fridge. Itโ€™s vegan, gluten-free, and can be served in so many delicious ways. Whether you enjoy it as a topping on toast, a side for your main dish, or a base for a light pasta salad, itโ€™s a great dish for meal prep.

The combination of chickpeas and tomatoes gives a perfect balance of texture, while the fresh parsley and cilantro add tons of flavor. The red wine vinegar and olive oil tie everything together with a bright, tangy flavor. Whatโ€™s even better is that the longer it marinates, the more the flavors intensifyโ€”so itโ€™s great for making ahead of time.

Ingredients & Substitutions

  • Chickpeas– Use a can of cooked chickpeas for convenience, or cook them from scratch. You can swap them out for white beans or black-eyed peas if you prefer.
  • Tomatoes– Cherry tomatoes add sweetness and color to the dish. Feel free to substitute with any ripe tomatoes you have on hand.
  • Shallots– Minced shallots give a mild onion flavor, but you can use 1/4 cup of diced red onion if thatโ€™s what you have.
  • Red Wine Vinegar– Provides a tangy contrast to the rich olive oil. You could swap with apple cider vinegar or lemon juice if needed.
  • Olive Oil– A high-quality olive oil is key here since it adds richness and depth to the dish. I like California Olive Ranch or O olive oil.
  • Fresh Herbs– Parsley and cilantro bring a bright, fresh taste. You can also experiment with fresh basil or dill.
  • Crushed Red Pepper Flakes– This adds a subtle heat, which you can adjust to your preference. Skip it if you want a milder flavor.

How to Make Marinated Chickpeas