This simple chickpea side dish packs a protein punch, is a great source of fibre and is one of our favourites. We made the chickpeas from scratch but you can buy them canned. Just remember to drain and rinse to get rid of the excess sodium!

Roasted Cherry Tomatoes & Chickpeas

4 - 6 cups cherry tomatoes, whole or halved 

2 - 3 cans chickpeas, drained and rinsed

1 - 2 heads garlic, bulbs halved lengthwise

1/4 - 1/3 cup extra-virgin olive oil

1/2 tsp oregano (or other herbs and spices of your choice

ground black pepper and salt to taste

 

Preheat the oven to 425°F. Toss the tomatoes, chickpeas, and garlic with the oil and remaining ingredients. Spread on a large baking sheet. Roast for 30 - 45 minutes (until tomatoes start to carmelize and chickpeas are golden).

Yields 4 cups.

Approximate Nutrition Facts  (1/2 cup serving)

Calories: 140
Total Fat: 8 g
Sat Fat: 1 g
Protein: 4 g




Sodium: 260 mg
Cholesterol: 0 mg
Carbohydrates: 15 g
Fiber: 4 g

Recipe adapted from: Nutrition Action Magazine Sept 2011