Description
This versatile recipe features marinated chickpeas prepared three different ways: balsamic marinated, falafel-inspired, and sun-dried tomato pesto. Each version combines chickpeas with vibrant herbs, spices, and tangy citrus for a flavorful, protein-packed vegetarian dish perfect as a snack, side, or salad topper.
Ingredients
Scale
Balsamic Marinated Chickpeas
- 15.5 ounce can chickpeas (drained and rinsed)
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice (from ~1/2 medium lemon)
- 1/4 teaspoon kosher salt (adjust to taste)
- 1/8 teaspoon freshly ground black pepper
Falafel-Inspired Chickpeas
- 15.5 ounce can chickpeas (drained and rinsed)
- 1/2 small red onion (finely diced)
- 1/2 cup chopped parsley
- 1/4 cup chopped dill
- 1/4 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)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt (adjust to taste)
Sun-Dried Tomato Pesto Chickpeas
- 15.5 ounce can chickpeas (drained and rinsed)
- 1/2 cup julienned sun-dried tomatoes
- 1/2 cup slivered almonds
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 2 tablespoon lemon juice (from ~1 medium lemon)
- 1 teaspoon dry basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt (adjust to taste)
Instructions
- Prepare the Chickpeas: Drain and rinse three 15.5-ounce cans of chickpeas thoroughly. This ensures clean beans ready to absorb marinade flavors.
- Make the Balsamic Marinade: In a bowl, combine balsamic vinegar, olive oil, chopped parsley, lemon juice, kosher salt, and black pepper. Add one can of chickpeas and mix well to coat. Cover and let marinate for at least 1 hour, or up to overnight for deeper flavor.
- Prepare the Falafel-Inspired Mix: In a separate bowl, combine finely diced red onion, chopped parsley and dill, olive oil, grated garlic, lemon juice and zest, cumin, kosher salt, and one can of chickpeas. Stir until chickpeas are evenly coated. Cover and marinate for at least 1 hour before serving.
- Prepare the Sun-Dried Tomato Pesto: In a third bowl, combine julienned sun-dried tomatoes, slivered almonds, olive oil, water, lemon juice, dry basil, smoked paprika, kosher salt, and the last can of chickpeas. Mix well, ensuring almonds and sun-dried tomatoes are evenly distributed. Let this mixture marinate for at least 1 hour.
- Serve: After marinating, serve each chickpea variety chilled or at room temperature as a flavorful snack, side, or salad topping. Stir before serving to redistribute any settled marinade.
Notes
- Marinating chickpeas with oil, vinegar, and herbs is an easy way to add vibrant flavor to bland canned chickpeas.
- The sun-dried tomatoes should be julienned for texture and ease of mixing.
- Slivered almonds add a pleasant crunch and contrast to the softness of the chickpeas in the tomato pesto version.
- Adjust kosher salt to taste in each marinade to suit dietary preferences.
- Allow at least one hour of marinating time for best flavor infusion; overnight marinating is even better.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of each chickpea marinade)
- Calories: 232 kcal
- Sugar: 3 g
- Sodium: 457 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
