Go Back

Roasted Cherry Tomatoes & Chickpeas

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Servings 8 cups


  • 2 pounds cherry tomatoes (about 6 cups)
  • 540 mL chickpeas preferably no salt added, or rinse very well
  • 8 cloves garlic crushed and cut in half
  • 1/4 cup olive oil extra virgin
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried oregano
  • freshly ground black pepper to taste
  • 1/2 tsp salt to taste


  • Preheat the oven to 425F.
  • Toss all of the ingredients except the salt. (The original recipe says to cut the tomatoes in half, but I don't have time for that... do you? Works fine without, in my opinion.)
  • Spread on a large baking sheet. (You may need two, depending on how big they are.)
  • Roast for 30 minutes, stirring once halfway.
  • Season with up to 1/2 teaspoon of salt, if needed. Taste it -- If the tomatoes are flavourful enough, you might not need it all.
  • Serve on top of hot pasta, quinoa, or another grain of your choice.


This is an easy meal, but also a great snack, even cold. (Or is it just me?)