Marinated Chickpeas
Posted: | Categories: Recipes | Tags:add me to a bowl dairy free salad snack vegan
Marinated Chickpeas
Melissa Ben-Ishay
This is an incredibly flexible salad to keep in your fridge all week long. Add a few spoonfuls to chopped cucumbers and tomatoes (and tuna if you’re into that) for an easy, nourishing salad or toss some in a bowl for a snack. It gets better the longer it sits, so you don’t have to worry about soggy greens at lunch. When I cut up the red pepper, olives, and capers, I chopped them super small, almost like a paste. It becomes part of the dressing that way, and the delicious briny flavors coat every bite.
Ingredients
2 cans chickpeas
3 garlic cloves, grated
1/2 medium shallot, finely chopped
1/2 roasted red pepper, finely chopped
2 tablespoons finely chopped Castelvetrano olives
2 tablespoons finely chopped capers
1/4 cup finely chopped artichoke hearts
Juice of 1 lemon
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon finely chopped chives (small handful)
2 teaspoons finely chopped fresh oregano (a few sprigs)
3/4 teaspoon salt
Black pepper
2 tablespoons nutritional yeast (optional)
Directions
- Drain and rinse the chickpeas and place in a large bowl. Grate the garlic over, then add the shallot, red pepper, olives, capers, and artichoke hearts.
- Make the dressing directly in the bowl: Add the lemon juice, olive oil, red wine vinegar, chives, oregano, salt, a few turns of black pepper, and nutritional yeast. (You can skip the notch if you don’t have it or like it.)
- Mix everything together well so the chickpeas get completely coated in dressing. Store in an airtight container in the fridge to eat all week long, within 5 days or so. Use your best judgment.
