Best 7 Marinated Chickpeas Recipes

MARINATED CHICKPEAS

Steps:

• Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

MARINATED CHICKPEAS

Steps:

• Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

MARINATED GARBANZOS (CHICKPEAS)

Steps:

• Combine all ingredients and allow to marinate in the refrigerator for at least 2 hours.
• Drain.
• Serve with toast rounds or as part of an antipasto tray.

MARINATED CHICKPEAS

Steps:

• If using dried chickpeas, soak the chickpeas in water overnight and drain.
• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the yellow onion, celery stalk, and carrots and cook, stirring occasionally, for about 15 minutes, until the vegetables begin to color. Tie 2 sprigs of rosemary and the thyme sprigs in cheesecloth and add to the vegetables. Add the chickpeas (soaked dried or canned) and enough water to cover by 2 inches. Bring to a gentle simmer and reduce the heat to medium-low. Season with salt and pepper, and cook for about 1 1/2 hours, until the chickpeas are soft. Remove the skillet from the heat and set aside to cool completely. Drain, discarding vegetables and herbs.
• In a bowl, combine the red onion and vinegar, and set aside for 15 minutes. Drain the onion and transfer to a large bowl. Add the diced celery, garlic, peperoncini, chickpeas, remaining 2 sprigs rosemary, oregano, parsley, remaining 1 cup oil, lemon zest, and lemon juice. Season with salt and pepper and mix well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, making sure to turn the mixture a couple of times while marinating. Allow the salad to come to room temperature before serving. Keeps well if refrigerated up to 3 to 4 days.

LIBYAN MARINATED CHICKPEAS

Steps:

• Soak the chickpeas overnight in cold water. Add the bay leaf and 2 teaspoons of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well.
• In a small mixing bowl put the egg yolks and into this, beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 tablespoons of the parsley, capers and chickpeas. Refrigerate overnight.
• Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.

GINGERY MARINATED CHICKPEAS

Steps:

• Rinse and drain completely cooked chickpeas.
• Combine everything, mix well, cover tightly and let marinate.(will last for up to 2 months).
• Stir from the bottom occasionally during marinating.
• Makes about 5 cups. Enjoy!

MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN

Steps:

• In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
• Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
• Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
• If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
• Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.