Best 8 Chickpea And Fresh Tomato Toss Recipes

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Calling all veggie lovers! If you're looking for a dish that is easy to make, bursting with flavor, and packed with nutrients, look no further than chickpea and fresh tomato toss. Not only is this dish a breeze to prepare, it’s also a vibrant and delicious way to enjoy the goodness of chickpeas and tomatoes. From the creamy texture of chickpeas to the bright tang of tomatoes, every bite offers a satisfying balance of flavors and textures. Whether you're looking for a light lunch, a refreshing side dish, or a healthy snack, this chickpea and fresh tomato toss is sure to hit the spot.

Here are our top 8 tried and tested recipes!

CHICKPEAS AND TOMATOES



Chickpeas and Tomatoes image

A sprinkling of fresh mint turns a simple side into a superstar.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 7

1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
2 cloves garlic, chopped
Coarse salt and ground pepper
1 can (15 1/2 ounces) chickpeas
1 can (14 1/2 ounces) diced tomatoes, with juice
1/4 cup fresh mint, thinly sliced

Steps:

  • Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 halved and thinly sliced large onion and 2 chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
  • Add 1 can chickpeas (15 1/2 ounces), drained and rinsed, and 1 can (14 1/2 ounces) diced tomatoes with juice. Simmer until thickened but still saucy, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in 1/4 cup thinly sliced fresh mint.

Nutrition Facts : Calories 136 g, Fat 4 g, Protein 4 g

CHICKPEA AND FRESH TOMATO TOSS



Chickpea and Fresh Tomato Toss image

Make and share this Chickpea and Fresh Tomato Toss recipe from Food.com.

Provided by Fluffy

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (19 ounce) can chickpeas
1 large tomatoes, chopped
3 whole green onions, thinly sliced
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt

Steps:

  • Rinse and drain chickpeas.
  • Place them in a bowl.
  • Add the tomatoes and onions.
  • Whisk remaining ingredients together.
  • Toss with chickpea mixture until coated.
  • Serve right away or refrigerate for up to 2 days.

CHANA MASALA (CHICKPEAS AND TOMATOES)



Chana Masala (Chickpeas and Tomatoes) image

Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous.

Provided by Alison Bruce

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
¾ cup water, divided
1 tablespoon ground coriander
2 teaspoons paprika
1 ½ teaspoons ground ginger
1 teaspoon ground turmeric
¼ teaspoon cayenne pepper
⅛ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can diced tomatoes in juice
1 large bay leaf
1 (16 ounce) can coconut milk
salt to taste

Steps:

  • Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
  • Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 43.5 g, Fat 31.7 g, Fiber 10.2 g, Protein 10.8 g, SaturatedFat 21.4 g, Sodium 603.2 mg, Sugar 4 g

PASTA WITH CHICKPEA-TOMATO SAUCE



Pasta with Chickpea-Tomato Sauce image

Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked chickpeas
Coarse salt
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) reduced-sodium chicken broth
1 sprig fresh basil, plus torn leaves for garnish
12 ounces medium pasta shells
Grated Parmesan, for serving

Steps:

  • In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
  • While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
  • Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

Nutrition Facts : Calories 594 g, Fat 8 g, Fiber 15 g, Protein 26 g

QUINOA WITH CHICKPEAS AND TOMATOES



Quinoa with Chickpeas and Tomatoes image

This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!

Provided by sarahhouston

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 11

1 cup quinoa
⅛ teaspoon salt
1 ¾ cups water
1 cup canned garbanzo beans (chickpeas), drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
½ teaspoon ground cumin
1 pinch salt and pepper to taste
½ teaspoon chopped fresh parsley

Steps:

  • Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
  • Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 28.8 g, Fat 5.4 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 175.9 mg, Sugar 0.8 g

TOMATO & CHICKPEA CURRY



Tomato & chickpea curry image

Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day

Provided by Chelsie Collins

Time 55m

Number Of Ingredients 12

1 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400g can plum tomatoes
400ml can coconut milk
400g can chickpeas, drained and rinsed
2 large tomatoes, quartered
½ small pack coriander, roughly chopped
cooked basmati rice, to serve

Steps:

  • Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
  • Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
  • Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
  • Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

Nutrition Facts : Calories 369 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

CHICKPEAS, OLIVES, AND TOMATOES ON TOAST



Chickpeas, Olives, and Tomatoes on Toast image

This mixture, with or without the fish, is also terrific tossed into pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 9

Olive oil
2 garlic cloves, thinly sliced
1 can chickpeas, drained
Red-pepper flakes
1 small can diced tomatoes
1/2 cup halved pitted green olives
Salt
Slices rustic bread, toasted
Oil-packed tuna or sardines (optional)

Steps:

  • Heat a skillet over high, then coat with olive oil. Add garlic and cook until fragrant. Add chickpeas and a pinch of red-pepper flakes; cook until chickpeas begin to brown and pop, about 3 minutes. Stir in diced tomatoes and their liquid, 1/4 cup water, and olives and simmer 1 minute; season with salt. Brush bread slices with oil and season. Spoon chickpea mixture on bread and drizzle with oil. You can top this off with tuna or sardines for an extra hit of protein.

STRAPATSADA WITH A CHICKPEA RICE SALAD



Strapatsada with a Chickpea Rice Salad image

Serve Strapatsada-a Greek dish of tomatoes, feta, and scrambled eggs-over brown rice studded with chickpeas, olives, and a bright lemon and tahini sauce for a hearty meal in no time.

Provided by dinehaus

Categories     Greek Main Dishes

Time 25m

Yield 4

Number Of Ingredients 15

2 medium tomatoes, cored
1 tablespoon olive oil
3 cloves garlic, minced
6 large eggs, lightly beaten
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
¼ cup crumbled feta cheese
1 tablespoon chopped fresh oregano
3 cups hot cooked brown rice
1 (15 ounce) can chickpeas, rinsed and drained
¼ cup pitted Kalamata olives, chopped
3 tablespoons chopped fresh parsley
2 teaspoons lemon zest
3 tablespoons lemon juice
2 tablespoons tahini

Steps:

  • Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
  • Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
  • Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
  • Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.

Nutrition Facts : Calories 431.1 calories, Carbohydrate 42.7 g, Cholesterol 293 mg, Fat 21.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 6.2 g, Sodium 798.7 mg

Tips:

  • Choose Fresh Ingredients: Select ripe and flavorful tomatoes, firm chickpeas, and fresh herbs for the best taste.
  • Soak Chickpeas: Soaking chickpeas overnight or for at least 8 hours softens them and reduces cooking time.
  • Cook Chickpeas Properly: Boil chickpeas in water with a bay leaf until tender. You can also use canned chickpeas if you're short on time.
  • Use Quality Olive Oil: Extra virgin olive oil adds a delicious flavor to the dish. Choose a high-quality oil for the best results.
  • Add Fresh Herbs: Fresh herbs like basil, oregano, or parsley enhance the flavor of the dish. Use a variety of herbs for a more complex taste.
  • Season to Taste: Adjust the amount of salt, pepper, and lemon juice according to your preference. Taste the dish before serving and make any necessary adjustments.

Conclusion:

This simple yet flavorful chickpea and fresh tomato toss is a perfect side dish or light meal. It's packed with fresh flavors, healthy ingredients, and comes together in just a few minutes. Whether you're looking for a healthy lunch option or a tasty addition to your dinner table, this recipe is sure to satisfy. Experiment with different herbs and spices to create your own unique variations. Enjoy the delicious and nutritious chickpea and fresh tomato toss!

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