These crockpot chickpeas with caramelized onions are ideal for meal prep! The chickpeas are simmered low and slow in a slow cooker with jammy caramelized onions, then spruced up with tangy feta and olives. One of my favorite fiber-rich meals!

Chickpea tomato stew and quinoa in a white bowl.

If you like to work some meatless meals into your weekly rotation, I think you'll love these crockpot chickpeas. While there's a bit of prep time at the outset (caramelizing the onions), the rest of the meal is blissfully hands-off.

This meal is ideal for using up pantry staples. Inspired by the flavors of the Mediterranean, I simmered fiber-rich chickpeas in the slow cooker with richly flavored balsamic onions, tomatoes and kalamata olives. Once cooked, each serving is topped with feta cheese and chopped parsley.

My best recipe tips

The caramelized onions are the key to this recipe. Don't rush the process. It takes about 35 minutes for the onions to turn deep golden brown.
If you're not a fan of olives, substitute with 2 tablespoons capers or leave them out altogether. If omitting them, you may need to add a little more salt. Taste and adjust!
Serve over quinoa or rice. For extra veggies, mix in chopped spinach, sautéed mushrooms or steamed broccoli.

How to make crockpot chickpeas

** The complete instructions are in the recipe card below. **

Caramelize the onions: Cook the onions in a large skillet until deep golden brown, adding a little water to stop the onions from drying out. This stage takes about 35 minutes. It's worth it!
Finish the tomato mixture: Stir in the balsamic vinegar, canned tomatoes and kalamata olives.
Combine and cook: Pour the chickpeas into the crockpot. Stir in the tomato/caramelized onion mixture. Cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours.
Finish it off: Sprinkle the feta cheese and parsley over top.

A collage of onions being caramelized in a skillet.

A collage of a tomato chickpea stew in a skillet and a crockpot.

Meal prep and storage

These slow cooker chickpeas are fantastic for meal prep lunches and dinner.

Divide some cooked quinoa (see my easy Instant Pot method) into glass meal prep containers, each topped with some of the chickpea stew.
In the fridge: Cool and transfer to airtight containers. Store in the refrigerator for up to 4 to 5 days.
In the freezer: Cool and transfer to airtight, freezer-safe containers. Freeze for up to 6 months. Souper Cube silicone freezer trays are fantastic for this. (This isn't sponsored - I just really love these trays and use them all the time.)

Chickpea stew and quinoa in a white bowl.

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Chickpea stew with tomatoes, olives and quinoa in a bowl.

Crockpot Chickpeas with Caramelized Onions

These crockpot chickpeas with caramelized onions are ideal for meal prep! The chickpeas are simmered low and slow in a slow cooker with jammy caramelized onions, then spruced up with tangy feta and olives.

5 from 3 votes

Print Pin Rate

Course: Entrees

Cuisine: American

Keyword: Vegetarian

Prep Time: 15

Cook Time: 6 35

Total Time: 6 50

Servings: Servings

Calories: 300kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Onions:

2 teaspoon olive oil
2 medium yellow onions thinly sliced
½ cup water divided
1 teaspoon dried oregano
1 tablespoon balsamic vinegar
2 cans (14 ounces each) petite diced tomatoes with juices
¼ cup chopped kalamata olives

The Stew:

2 cans (14 ounces each) chickpeas drained and rinsed well
⅓ cup crumbled feta cheese
¼ cup finely chopped Italian parsley

Instructions

The Onions:

Heat olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 10 minutes.
Add ¼ cup water and oregano. Cover and cook until the onions are golden brown, about 10 minutes, stirring occasionally.
Add additional ¼ cup water. Cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in balsamic vinegar. Cover the pan and cook until the liquid is absorbed. Remove from heat. Stir in tomatoes and kalamata olives.

The Stew:

Pour chickpeas into the bottom of a crockpot. Pour the onion mixture over the chickpeas. Cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours.
Serve as a side dish or over rice as an entree. Garnish with feta cheese and chopped parsley.

Video

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was first published on March 15, 2011. The recipe, photos and text were updated on February 17, 2026.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

5 from 3 votes (2 ratings without comment)

My best recipe tips

How to make crockpot chickpeas

Meal prep and storage

Other meatless meals