Marinated Chickpeas Recipe
Make Marinated Chickpeas Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chickpeas & Marinade
Herbs & Add-ins
Method
Chickpeas & Marinade
- 1
Prepare chickpeas
If using canned chickpeas, drain and rinse them well in a colander, then spread on a clean kitchen towel or paper towels and pat dry. If using freshly cooked chickpeas, let them cool to room temperature and remove any loose skins by rubbing gently between your hands if desired.
- 2
Make the marinade
In a medium bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey or maple syrup, minced garlic, smoked paprika, ground cumin, crushed red pepper flakes, kosher salt, and black pepper until emulsified.
- 3
Combine chickpeas and marinade
Place the dried chickpeas in a large mixing bowl or a resealable container. Pour the marinade over the chickpeas and toss thoroughly until the chickpeas are evenly coated.
- 4
Marinate
Cover the bowl or seal the container and refrigerate for at least 1 hour to allow flavors to meld; for best results marinate 4–24 hours, tossing once or twice. If you plan to serve right away, let sit at room temperature for 20–30 minutes.
Herbs & Add-ins
- 5
Prepare add-ins
While the chickpeas marinate (or immediately before serving), chop the parsley and mint, finely dice the red onion, halve the cherry tomatoes and dice the cucumber if using. Crumble the feta if using.
- 6
Combine everything
When ready to serve, remove the chickpeas from the refrigerator. Add the chopped parsley, mint, diced red onion, cherry tomatoes, cucumber, and crumbled feta to the marinated chickpeas. Gently toss to combine so the add-ins are evenly distributed and lightly coated with the marinade.
- 7
- 8
Serve
Serve chilled or at room temperature as a salad, side dish, or topping for greens, grains, or grilled proteins. Leftovers keep well in an airtight container in the refrigerator for up to 3–4 days; stir before serving.