Whether you cook your own chickpeas or buy and rinse a can, this is a super easy way to add texture, flavor and protein to any salad.

Once you get the basics down, this recipe is highly customizable. Swap different vinegars, spices or herbs – whatever you want! You could even substitute your favorite bean (Cannellini works great here).

Just give the jar a nice shake every so often if your jar is more narrow to re-coat all those chickpeas.

Oh, and they also taste great on avocado toast, too!

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Marinated Chickpeas

Servings

Ingredients

• 1/3 cup Italian parsley finely chopped
• 1 lemon zested and juiced
• 3 T red wine vinegar
• 1/4 C extra virgin olive oil
• 1 ts turmeric dry or fresh grated
• 2 garlic clove grated
• 1 ts kosher salt
• 2 cup chickpeas drained

Servings Ingredients 1/3 cup Italian parsley finely chopped 1 lemon zested and juiced 3 T red wine vinegar 1/4 C extra virgin olive oil 1 ts turmeric dry or fresh grated 2 garlic clove grated 1 ts kosher salt 2 cup chickpeas drained

Instructions

1. Combine all ingredients and mix thoroughly. Transfer to a jar or container and let the chickpeas marinate for at least 1 hour and eat them within a week or so

Recipe Notes

The chickpeas won't be fully submerged so give the jar a good shake every so often when you open the fridge.

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