Marinating chickpeas with oil, vinegar, and herbs is an easy way to add flavor to meals. This recipe features sun-dried tomato pesto chickpeas, falafel-inspired chickpeas, and balsamic marinated chickpeas.
In a medium bowl, whisk together the balsamic vinegar, olive oil, parsley, lemon juice, salt, and pepper. Add the chickpeas. Stir to coat in the marinade. Cover and refrigerate for an hour to chill or serve immediately.
Falafel-Style Chickpeas
In a medium bowl, whisk together the red onion, chopped parsley, dill, olive oil, garlic, lemon juice, lemon zest, cumin, and salt. Add the chickpeas. Stir to coat in the marinade. Cover and refrigerate for an hour to chill or serve immediately.
Sun-Dried Tomato Pesto Chickpeas
Add the sun-dried tomatoes and almonds to a blender. Pulse a few times until they are broken down into crumbly pieces. Transfer to a medium bowl.
To the same bowl whisk in the olive oil, water, lemon juice, basil, smoked paprika, and salt. Add the chickpeas. Toss to combine in the marinade. Cover and refrigerate for an hour to chill or serve immediately.
Notes
Sun-dried tomatoes: I recommend dry-packed sun-dried tomatoes instead of oil-packed tomatoes for this recipe. It allows for more control over oil amounts and makes blending the tomatoes a lot easier.
Almonds: Slivered almonds are thinly sliced almonds. I recommend these because they break down very easily. Regular almonds also work.
If you don't have a blender, the almonds and tomatoes can be chopped by hand.
Leftovers should be stored refrigerated in a closed container. They are best within 4 to 5 days.
Serve on top of salads, in wraps or pita bread, tossed with pasta, or as a snack with crackers. The balsamic and falafel-style chickpeas are best served chilled, while the sun-dried tomato chickpeas can be served chilled or warm.