Description
This vibrant and versatile recipe features marinated chickpeas prepared in three distinct ways: balsamic marinated, falafel-inspired, and sun-dried tomato pesto styles. Each variation combines fresh herbs, zesty citrus, and complementary spices to elevate simple canned chickpeas into flavorful, protein-packed salads perfect for snacking, side dishes, or light meals. The marinating process enhances the chickpeas’ texture and infuses layers of taste, making them a delicious, healthy addition to any table.
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 (see notes)
- 1/2 cup slivered almonds
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 2 tablespoons 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 Chickpeas: Drain and rinse the canned chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture for better marinating.
- Make Balsamic Marinade: In a bowl, whisk together balsamic vinegar, olive oil, chopped parsley, lemon juice, kosher salt, and freshly ground black pepper. Add the chickpeas and toss to coat evenly. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Prepare Falafel-Inspired Mixture: In a separate bowl, combine finely diced red onion, chopped parsley, chopped dill, grated garlic, ground cumin, lemon juice, lemon zest, olive oil, and kosher salt. Add chickpeas and gently mix to incorporate all ingredients. Cover and chill for a minimum of 30 minutes for flavors to meld.
- Make Sun-Dried Tomato Pesto Marinade: In another bowl, mix together julienned sun-dried tomatoes, slivered almonds, dry basil, smoked paprika, lemon juice, olive oil, water, and kosher salt. Add chickpeas and stir until well coated. Cover and refrigerate for at least 30 minutes to allow marination.
- Serve: After marinating, serve each chickpea variation chilled or at room temperature as a flavorful side dish, salad topping, or hearty snack.
Notes
- Sun-dried tomatoes can be found pre-julienned or sliced; if not, chop your sun-dried tomatoes into thin strips.
- Slivered almonds add a pleasant crunch; alternatively, chopped almonds can be used.
- Adjust salt and lemon juice according to taste preferences for each marinade for the best balance of acidity and seasoning.
- Marinate the chickpeas for longer than 30 minutes (up to a few hours) for intensified flavor absorption.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 232
- 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
