Marinated Chickpeas
Author:The easiest Marinated Chickpeas recipe! These delicious chickpeas are marinated in extra virgin olive oil, red wine vinegar, plenty of garlic, onion, lemon and herbs, and are so infused with flavour. They take mere minutes to make and are really handy to keep in the fridge for easy meals and snacks throughout the week. They are also great for servings at potlucks, picnics and BBQs!
Ingredients
- 2 x 15oz cans chickpeas (2 x 398ml/400g cans in Canada/UK)
- ⅓ cup (80 ml) extra virgin olive oil
- ¼ cup (60 ml) red wine vinegar
- 1 medium lemon , zest and juice
- 3 cloves garlic , minced finely or grated
- ¼ of a small red onion , diced finely (about ¼ cup)
- 2 teaspoons white or cane sugar
- 1 teaspoon dried oregano
- ½ teaspoon dried red chili flakes
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 big handful fresh parsley , chopped
INSTRUCTIONS
- Drain the chickpeas.
- Make the marinade. To a large jar, bowl, or container that can hold at least 1 litre, add everything except the chickpeas. Give it a stir or shake (with the lid on).
- Add the chickpeas and either stir or shake so all the chickpeas get coated in the marinade.
- Marinate - Cover tightly and allow to marinate for at least 30 minutes but they will keep well for 5 days. The flavour will keep getting better and better. Every so often give them a stir, shake, or turn the jar upside down for a while so all the chickpeas get a change to infuse nicely.
- If there is any marinade left when you've eaten all the chickpeas use it to dress a salad or two so you don't waste it.
NUTRITION
Serving: 1x ½ cup serving | Calories: 152kcal | Carbohydrates: 27g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 205mg | Potassium: 294mg | Fiber: 7g | Sugar: 6g | Vitamin A: 138IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 3mg
