Protein Packed Marinated Chickpeas make a fantastic snack or addition to any salad. They can also be a fab side dish with a flavour punch.
Ever Have Chickpeas Left Over and Wonder What to do With Them?
This recipe came about from a need to add more protein to our diet and a plethora of chickpeas. We make a lot of recipes with aquafaba, the water from the tins of chickpeas. Once drained we are left with a ton of chickpeas. Only so much hummus can be made each week. This seemed like the answer to our abundance of marinated chickpeas!!
What can I do with marinated chickpeas?
You can do a number of things:
- Eat them as is for a snack or side dish for added protein
- To top a salad such as a posh cobb salad
- Make a quick salad out of them using the marinade as a dressing. Chop bell peppers, garlic, onion and broccoli, mix and let sit 30 mins.
- Bake them at 350°F for 40-50 mins mixing them every 10 mins until crispy. Eat as a snack or use as a crouton when cooled. Our Roasted Chickpeas recipe is a great way to adapt this marinated chickpea recipe.
What flavours can I use?
We have a couple of really good flavour combos we like but you can really make them anyway you like them. As spicy as you can handle or zippy with lemon juice and zest for roasting and using as a crouton. Extra garlic in them makes a great salad on their own or with whatever veggies you have to use up in your fridge. Tomatoes and chickpeas with a good garlic kick are out of this world and would make a great bruschetta alternative finger food on gluten free toast.
Super simple and few ingredients are needed.
- Canned chickpeas
- High quality olive oil
- White Wine Vinegar
- Lemon Juice
See recipe card for quantities.
These are super easy to make and you can make just about any flavour you’d like- spicy, garlicky, zesty, etc. Combine all the flavours in to a container, we use a mason jar with lid. Let sit and infuse for 2 hours to overnight.
Hint: The Protein Packed Marinated Chickpeas have the best flavour when let to marinade overnight. They will be ready sooner but won't be as flavourful.
If trying to hurry the marinade along, let the jar sit for 20 mins on each side, the top and upright. Use a leak proof well sealed container to avoid a mess.
Olive oil gives the best flavour, especially a quality one. You can use another oil that is safe for you. As this is a cold recipe and the oil is not being cooked an oil with a low smoke point can be used. Pumpkin seed oil or avocado oil would be great substitutes for olive oil. Flavoured oils would be great to use too as they would impart more flavour depth to the chickpeas.
Flavour Combo Adaptations.
Zesty: lemon zest from 1 lemon, salt pepper (to taste), white vinegar, fresh thyme, lemon juice
Garlic: garlic cloves finely diced, fresh oregano, balsamic vinegar (perfect in a vegan caesar salad)
Spicy: apple cider vinegar, cayenne pepper, paprika, onion powder
Taco: cumin, chili, lime zest, lime juice, salt
or you can use a safe seasoning mix, like a mixed purchased seasoning (if it fits your restrictions)
All you really need is a tight sealing container that doesn't leak. I prefer to use a canning jar with a canning lid and ring. A well sealing lid is highly recommended as they are needed in a rush I turn the jar on its sides and lid as well as upright. I let them sit for 20 mins on each side to make sure all the chickpeas are well flavoured. They are best if left over 24 hours to flavour well.
I don't process or can the marinated chickpeas as they would need pressure canning. I am only comfortable with water bathing canning. If you do can them please seek out proper canning advice for your area such as
Store them in the fridge as they are not shelf stable. The Marinated Chickpeas will keep for up to 7 days in a well sealing jar or container/
Marinated chickpeas are not suited to freezing.
If you are not using the water the chickpeas are stored in right away save it in a sealing container in the fridge, too. This liquid is called aquafaba and is liquid gold when doing egg free baking and cooking. It can be kept for 72 hours in the fridge.
Other Recipes You May Enjoy
- Glass jar with lid
- Measuring cups and spoons
- 1 - 28 oz can of chickpeas drained (reserve the chickpea water for other recipes)
- ⅓ C high quality olive oil
- 3 Tbsps white wine vinegar
- 1 tablespoon lemon juice fresh squeezed
- 3 cloves garlic finely minced
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon onion powder
- ⅛ teaspoon salt
- 1/16 teaspoon pepper
- Use a clean glass canning jar that will fit the chickpeas and liquid.
- Pour chickpeas in the jar.
- add in the garlic, and spices.
- pour on oil, vinegar, and lemon juice.
- Cover with a well sealing lid and shake well.
- Put in the fridge to let marinade for 2 hours.
Please be safe when cooking and working in the kitchen.
- Do not use the same utensils on allergen free food, that previously touched allergen foods
- Always check the ingredients of any products to ensure they are safe for you.
- Wash hands after touching raw meat
- Do not use the same utensils on cooked food, that previously touched raw meat
- Don't leave food sitting out at room temperature for extended periods
- Follow safety guidelines for canning foods, for how and what is suitable for canning