Marinated Chickpeas
Published Oct. 7, 2020
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 4cups cooked chickpeas (from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained), see Note
- ½cup extra-virgin olive oil
- 6tablespoons sherry vinegar or white wine vinegar
- 1small shallot, finely minced
- 1medium garlic clove, finely minced or pressed through a garlic press
- Kosher salt and freshly ground pepper
Nutritional analysis per serving (8 servings)
244 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 7 grams protein; 237 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Dried chickpeas will absorb marinade flavors better than canned, though both will work. To cook chickpeas from dry, soak dry chickpeas in lightly salted water overnight at room temperature (leave enough room to allow them to double in volume). The next day, drain the chickpeas and simmer them in a large pot of lightly salted water with a bay leaf and a few black peppercorns until tender, about 30 minutes. Drain them then dress them while they’re still warm.
Private Notes
Comments
I'm skeptical that soaked chickpeas simmered for 30 minutes will cook adequately. In my experience, after overnight soaking in salted water, dried chickpeas take 30 minutes *pressure* cooking in an Instant Pot (the "beans" setting) plus the time required to come to pressure. For soaking, use 2 parts of water for 1 part of chickpeas, and as much salt as you would use in the final dish - 1 tsp regular/2 tsp kosher per pound of dried chickpeas.
I have a similar recipe from The Vegetarian Epicure, book 2, by Anna Thomas that I have been making for years. It calls for red wine vinegar, red onions, 2 cloves garlic and 1/2 tsp sugar plus the salt, pepper and olive oil. Instead of dried beans, I drain canned chick peas and add them to the dressing, which I microwave until hot. This helps them absorb the flavors. Then I add the onions and garlic. I find that it keeps more than a week in the fridge. They are also good as a garnish on hummus.
How long will these keep in the refrigerator?
I’m now mildly obsessed with this recipe. Having made a half batch as a salad component (with 2 cups of cooked-from-dried chickpeas that were in my freezer), I couldn’t help snacking on them, so now I’m running low and will be trying a second batch with canned beans. Ali Slagle marinates canned beans after a rinse, so I’m hopeful it will be every bit as delicious. Considering warming the canned beans just a little in the microwave, on the theory that a little heat will encourage absorption, since canned beans might not be quite as eager to absorb on their own.
I add Canola oil but maybe mix a little olive oil in the proportion. Olive oil solidifies in the fridge, makes easier storing and serving. Such a simple recipe but very rewarding for a bag of beans..
Left marinating for five days. Tasted just now. This is a great recipe! I am thinking about making a second batch with the liquid. Bad idea?
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