Marinated Chickpeas
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.

This recipe is a go-to for a quick, healthy, and versatile dish to keep in the fridge. Itโs 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, itโs 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. Whatโs even better is that the longer it marinates, the more the flavors intensifyโso itโs 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 thatโs 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
How to Serve Marinated Chickpeas
Enjoy the chickpeas as a salad, serve them on a toasted baguette, or add them on top of polenta. These would also make a great side dish paired with baked orzo pasta.
How to Store
This marinated chickpea dish can be stored in the fridge for up to 3 days. As it sits, the flavors will intensify, and the spice level may increase. If you’re making it in advance, taste it before serving to see if it needs more seasoning.
Not only is this chickpea recipe quick and easy to make, but it’s also incredibly versatile. Whether you serve it as a light lunch, a flavorful appetizer, or a side dish, itโs always a hit. With minimal prep and pantry-friendly ingredients, itโs a recipe you can whip up anytime you want something fresh and delicious!
PrintMarinated Chickpeas
- Prep Time: 5 minutes
- Chill Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 2 cups 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
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.ย
Ingredients
- 1 (15oz) can chickpeas, drained and rinsed
- 1 1/2 cups cherry or grape tomatoes, halved or quartered
- 1 small shallot, minced
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1 teaspoon crushed red pepper flakes
- Salt to taste
Instructions
- 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 flavors to develop.
- Keeps for up to 3 days in the fridge. The mixture will get spicier the longer it sits.