Name: Marinated Chickpeas
Total time: 5 min
Ingredients: 3 to 4 cups cooked chickpeas (from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained), see Note; 1/2 cup extra-virgin olive oil; 6 tablespoons sherry vinegar or white wine vinegar; 1 small shallot, finely minced; 1 medium garlic clove, finely minced or pressed through a garlic press; Kosher salt and freshly ground pepper

These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there’s typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.

Marinated Chickpeas

olive oil

sherry vinegar vinegar

shallot,

garlic clove, finely minced or pressed through a garlic press

salt and pepper

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 Chickpeas

Total: 5 minutes

Servings: 4

Author : J. Kenji López-Alt

Ingredients

Instructions

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