MARINATED CHICKPEAS

Recipe by the Leek and the Carrot

This is a deliciously simple recipe that can be eaten about a dozen different ways. The only trick, if using dried chickpeas, you do need to plan ahead. My trick to soft, tender chickpeas is to soak them for 18 hours and then simmer them gently for 90 minutes (so you’ll need to start soaking the night before you want to eat these and then begin to cook them a couple hours before you want to eat). *Alternatively, you can just skip the dried chickpeas and use two 15-ounce cans of drained chickpeas. If you opt for this method, you can also skip step #1. The canned chickpeas do not need to be cooked. 

Serves 2-4

Takes 2 hours (plus time to soak the chickpeas)


Ingredients:

1 cup dried chickpeas, soaked 18 hours and drained*

1 1/2 teaspoons kosher salt, divided

5 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon honey

1/3 cup finely chopped parsley

2 green garlic stalks, minced

1/4 teaspoon freshly ground black pepper


Directions:

  1. In a medium saucepan, cover chickpeas with water by a couple of inches. Add 1 teaspoon of water. Bring to a boil over high heat, reduce to a gentle simmer and cook uncovered until tender but still firm, about 90 minutes. Add more water if the chickpeas rise above the water while cooking. Once finished, drain and rinse under cold water. 

  2. Combine olive oil, vinegar, honey, parsley, green garlic, freshly ground black pepper, and remaining 1/2 teaspoon salt. Whisk until smooth.

  3. In a medium bowl, combine chickpeas and vinaigrette. 

  4. Enjoy as a snack or side dish, over greens for a light meal, smashed on toast for a quick lunch, or  tossed with cooked orzo for a complete meal. 



HerbsBethanee WrightComment