Marinated Chickpeas

These easy herb and balsamic marinated chickpeas make a delicious addition to salads or a light and healthy side dish.

Ingredient Notes

• chickpeas – you can cook chickpeas from scratch or use canned, if using canned, drain them and give them a good rinse before using
• olive oil – use a good quality extra-virgin olive oil if possible
• balsamic vinegar – I love balsamic here but red wine vinegar would also work
• herbs – I use dried oregano and thyme but you can mix and match different herbs such as Italian seasoning, parsley and absil

Method

To make these, simply mix everything up in a bowl or sealable container and marinate for a couple hours up to overnight.

Substitutions and Additions

• omit the red pepper flakes if you’re sensitive to spice
• for a hint of sweetness, add up to 1 tbsp maple syrup
• 2-3 cloves of minced garlic makes a nice addition
• for herbs, mix and match 3 tsp of parsley, thyme, basil or oregano
• try lemon instead of balsamic vinegar for lemon marinated chickpeas
• try adding up to 1 tbsp dijon mustard for another layer of flavour

How to Store

After marinating, the chickpeas can be stored in the fridge for up to 5 days.

Serving Suggestions

• have a few spoonfuls for a snack
• add to salads and bowls
• mash for wraps and sandwiches
• use in hummus for extra flavour
• serve as a simple, healthy side dish

Related Recipes

These chickpeas would be a yummy addition to any of these salads:

• Vegan Roasted Beet Salad
• Mediterranean Farro Salad Bowls
• Roasted Squash Salad
• Mediterranean Quinoa Bowls
• Cauliflower Quinoa Tabouli Bowls

For more side dishes, try my Roasted Golden Beets, Rosemary Lemon Roasted Potatoes or Sautéed Green Beans. For more easy chickpea recipes, try these Spiced Skillet Chickpeas, Sweet Potato and Chickpea Skillet and Curried Chickpea Salad.

Did you try this recipe?
⭐⭐⭐⭐⭐
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.

Print