Sometimes you just need a really simple side dish to bring to a holiday meal – or to meal prep part of the week’s lunches. This recipe for Marinated Chickpeas is so easy to put together and can stay in the fridge for about a week. They are great as a snack, and excellent on a salad. Chickpeas or garbanzo beans are such a great boost of protein, and have a nice nutty flavor.
Did you know that chickpeas are packed with all sorts of nutrients? It’s an amazing source of dietary fiber, as well as zinc, and folate. And you get a whooping 15 grams of protein from just one cup of cooked chickpeas. Oh and to clear things up – a chickpea is a garbanzo bean and a garbanzo bean is a chickpea. They are just regional names like bell pepper and capsicum.
I strongly urge you to make this in a large mason jar (half gallon). It will make mixing it so much easier as well as storing during the marinating process as well as later on. If you do not have any jars that big, you can use any airtight container to keep it fresh in the fridge.
As I mentioned, these are a great snack or salad add-on. You can also turn some leftovers into a nice hummus simply by blending it up in the food processor. While chickpeas themselves don’t have a ton of flavor, they take on the flavors you add to them so well and it’s quite a lovely crunch.
Now Let’s Get Cookin’!
Marinated Chickpeas
Equipment
Ingredients
- 4 15oz cans Chickpeas
- 1 cup Lemon Juice
- 1 cup Olive Oil
- ¼ cup Apple Cider Vinegar
- 1 tbsp Dried Parsley
- 1 tbsp Dried Oregano
- 1 tbsp Dried Basil
- 1 tbsp Dried Minced Onion
- 1 tbsp Ground Garlic
- 1 tbsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Crushed Red Pepper Flakes
- Water
Instructions
- Drain off two of the four cans of chickpeas. Pour all four cans of chickpeas (with liquid from two of them) into a 64oz mason jar (or other airtight container).
- Add the remaining ingredients to the jar and secure the lid. Shake the jar until the liquid and seasonings have evenly dispersed.
- Set the jar down and let it settle for a minute or two. Then add enough water to cover the top of the chickpeas with liquid.
- Seal container again and store in refrigerator for at least 4 hours (24hours is best) before serving (up to 7 days)
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Yummy! Saw your link on Pieced Pastimes. Pinned, thank you!