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Simple Roasted Chickpeas and Tomatoes

Prep Time 5 minutes
Cook Time 1 hour


  • 2 cups tomatoes, cherry; halved
  • 2 cups chickpeas, cooked or canned (drained)
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp pepper


  • Pre-heat the oven to 375 degrees and line a sheet pan with parchment paper.
  • Place the tomatoes and chickpeas in a bowl, then add the olive oil, salt and pepper. Toss until all tomatoes and chickpeas are coated.
  • Spread the mixture in an even layer on the prepared sheet pan.
  • Bake for 1 hour, or until chickpeas are crispy and tomatoes are blistered and starting to shrivel.
  • Serve over fresh pasta or greens