You're most welcome! Glad it was a hit! 🙂

Hi Tammi, I'm so sorry for the late reply. For some reason this comment ended up in spam. 🙁

I'm so happy you loved the recipe! It must've been wonderful with the sweet tomatoes. YUM! I'm glad it worked out with the northern beans too. Thank you for leaving such a fabulous review!

Hi Emily, I'm so glad you love the recipe. It sounds perfect with the pasta and vegan feta. Thanks for trying it and sharing your feedback. 🙂

Hi Suzanne, I'm so glad you liked the recipe. Yeah, I have some family members who prefer it without onion too. In that case, I soak some sliced onion in water with a small amount of sugar and vinegar, then drain after 15 minutes. I serve them on the side. 🙂

So glad you loved it, Jude! Thanks for giving it a try 🙂

I went to Whole Foods for the ingredients that I didn’t have and decided I was NOT going to spend $6.30 USD on agave nectar that I literally only need a teaspoon for and will never use that sh*t again. (Sorry for the potty mouth but it’s to make a passionate point.)

I unknowingly bought the most sweetest of sweet cherry tomatoes on the. Planet and if these little babies did not play well with the savory flavors then nothing did, sister.

I didn’t want to add sweetener and did not need to at all with the sweet, obvi in season cherry tomatoes that I found. Clearly this won’t be everyone’s experience but holy cow. I’m printing out (gen z here) and putting this recipe on the fridge for the rest of the summer because I am making this for the rest of my summer which in Arizona lasts until October.

Almost forgot. Usually I do but apparently some new Mediterranean recipe I fell in love with made me use up all my chickpeas so I used great white northern beans . I was extremely hesitant because that’s a vastly different flavor than the garbanzos but their lightness actually worked and made for a pleasant mouth feel but will go with chickpeas for the next iteration of this simple yet amazing recipe.

Thank you, thank you for this!