Marinated Chickpeas (3 Ways!)
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.
Servings: 4 servings (per flavor)
Calories: 232kcal
Ingredients
Balsamic Chickpeas
- 15.5 ounce can chickpeas drained and rinsed
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- ¼ cup chopped parsley
- 1 tablespoon lemon juice from ~½ medium lemon
- ¼ teaspoon kosher salt adjust to taste
- ⅛ teaspoon freshly ground black pepper
Falafel-Style Chickpeas
- 15.5 ounce can chickpeas drained and rinsed
- ½ small red onion finely diced
- ½ cup chopped parsley
- ¼ cup chopped dill
- ¼ cup extra virgin olive oil
- 1 clove garlic grated
- 2 tablespoons lemon juice from ~1 medium lemon
- 1 teaspoon lemon zest from ~1 medium lemon
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt adjust to taste
Sun-Dried Tomato Chickpeas
- 15.5 ounce can chickpeas drained and rinsed
- ½ cup slivered almonds see note #1
- ½ cup julienned sun-dried tomatoes packed in oil see note #2
- ¼ cup sun-dried tomato oil or olive oil; see note #3
- 3 tablespoons lemon juice from ~1 large lemon
- lemon zest from one lemon
- 1 teaspoon dry basil
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt adjust to taste
- water as needed
Instructions
Balsamic 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 almonds to a skillet over medium heat. Toast, stirring frequently, until golden.
- For a more pesto-like result, add the sun-dried tomatoes and almonds to a food processor. Pulse a few times until they are broken down into crumbly pieces. Transfer to a medium bowl.For a more rustic result (and less clean-up), roughly chop the sun-dried tomatoes by hand and don't chop the almonds.
- Whisk together the sun-dried tomatoes, sun-dried tomato oil, lemon juice, lemon zest, basil, smoked paprika, and salt. Add the chickpeas. Toss to combine in the marinade. For a thinner marinade, especially if using blended tomatoes, add ¼ cup of water. Cover and refrigerate for an hour to chill or serve immediately.
Notes
- Almonds: Slivered almonds are thinly sliced almonds. I recommend these because they break down very easily. Regular almonds also work.
- Sun-dried tomatoes: I recommend oil-packed sun dried tomatoes because the oil adds a ton of flavor.
- Sun-dried tomato oil: The easiest way to get this out is to place a sieve over a bowl and drain the sun-dried tomatoes. This will yield at least ~¼ cup of oil. If you only have dry-packed sun-dried tomatoes or not enough oil, simply use olive oil instead.
- 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.
Nutrition
Calories: 232kcal | Carbohydrates: 18g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 457mg | Potassium: 201mg | Fiber: 5g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg
