Chickpeas with fresh tomato and lemon

Here is a healthy and plant based recipe for chickpeas with fresh tomatoes, herbs and fresh lemon I created to make for dinner a couple of days ago, with roasted potatoes and sweet potatoes and green veggies. The recipe has just a couple of ingredients you could hopefully find in your garden or at your local shop, including olive oil, white onion, fresh garlic, fresh herbs, tomatoes, chickpeas, salt and pepper, lemon juice and fresh parsley. I love chickpeas with tomatoes and roast veggies and also sometimes make a fresh hummus to have with carrots, celery or grain crackers πŸ•ŠπŸŒΈ the recipe is also quite simple to make and hopefully the ingredients could be easy to find πŸŒΈ

Chickpeas with fresh tomato and lemon

Serves 2 to 3


  • 4 to 6 tablespoons of olive oil, plus more for drizzling
  • 1 white onion
  • 2 or 3 cloves of fresh garlic
  • fresh herbs (I use fresh oregano and thyme from our garden at home)
  • 10 to 12 small to medium size fresh tomatoes
  • 1 can of chickpeas
  • salt and pepper
  • juice of 1/2 a fresh lemon (optional)
  • fresh parsley, to sprinkle (optional)


Begin by warming the olive oil in a medium pan on a medium heat, and chop the onion and finely chop the garlic. Add the onion to the pan and cook gently for about 5 to 10 minutes, until the onion softens and just begins to colour.

Add the garlic and fresh herbs and cook for about 30 seconds, until fragrant. Chop up the tomatoes into quarters, and add to the pan and cook for about 4 or 5 minutes until warmed through.

Add the chickpeas, season lightly with salt and pepper (you could add a bit more at the end too) and cook on a medium to low heat for about 10 to 15 minutes until the chickpeas are warmed through and the tomatoes are golden and a lot of the water from the tomatoes has evaporated.

Add the fresh lemon juice, drizzle with olive oil and add more salt and pepper to taste if needed. Chop up the fresh parsley and sprinkle over the top, enjoy πŸŒΈ


You could use a different kind of plant oil (including grapeseed oil) in case you don’t have olive oil, and you could use a red onion in case you don’t have a white onion. You could also use any kind of fresh herb you enjoy (including rosemary) and I often use a small bunch (about 1 tablespoon when lightly chopped). In case you don’t have any fresh tomatoes, you could use tinned tomatoes and you could also add fresh chilli or chilli flakes in with the garlic if you enjoy chilli. The recipe is really nice to have with roasted veggies, greens and chicken, a different kind of lean protein or a plant based protein (including haloumi or tofu).

Do you love chickpeas too, or do you often make plant based recipes?


Please note: I also wrote an earlier blog post sharing a recipe for a strawberry smoothie, a lemon and honey drink, a lavender and honey face scrub, a couple of healthy muffins, a couple of honey recipes, a hot chocolate recipe by Deliciously Ellablueberry muffinsoats with almond milk and raspberries, a raspberry and blueberry smoothieblueberry bran muffins, an almond and banana smoothie, choc chip cookies, a chocolate ganache cake by Deliciously Ella, a raspberry and pear recipe and a sweet smoothie bowl by Deliciously Ella, in case you would also like to read a couple more posts sharing a couple of recipes (please check the links) πŸ•ŠπŸŒΈ

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