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A mezze board with stuffed grape leaves, meatballs and marinated chickpeas.
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Marinated Chickpeas Recipe

My no-cook Marinated Chickpeas recipe will become your go-to meal prep and appetizer board standout. I love keeping a batch of these on hand for scooping onto salads, tucking into grain bowls, or adding to a mezze platter.
Prep Time10 minutes
Marinating Time30 minutes
Total Time40 minutes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Mediterranean, Middle Eastern
Diet: Vegan, Vegetarian
Servings: 6 Servings
Author: Luay Ghafari
Cost: $10

Ingredients

  • 2 cans Chickpeas - Use 15oz cans
  • ¼ cup Extra virgin olive oil
  • 3 tbsp Lemon juice
  • 1 tbsp Lemon zest
  • 2 Garlic cloves (minced)
  • 2 tbsp Fresh parsley (chopped)
  • 1 tbsp Fresh dill (chopped)
  • ½ Red onion (finely diced)
  • 1 tsp Dried oregano
  • ½ tsp Ground cumin
  • ½ tsp Paprika (smoked or sweet)
  • ¼ tsp Chili flakes or Aleppo pepper - Optional, use more or less to taste.
  • Salt and black pepper, to taste

Instructions

  • Drain. Rinse and drain 2 cans Chickpeas well, then pat them dry with a clean kitchen towel. This helps the marinade cling better and keeps the final texture from tasting watery.
  • Make Marinade. In a medium bowl, whisk together the ¼ cup Extra virgin olive oil, 3 tbsp Lemon juice, 1 tbsp Lemon zest, 2 Garlic cloves (minced), 2 tbsp Fresh parsley (chopped), 1 tbsp Fresh dill (chopped), ½ Red onion (finely diced), 1 tsp Dried oregano, ½ tsp Ground cumin, ½ tsp Paprika (smoked or sweet), ¼ tsp Chili flakes or Aleppo pepper, if using and Salt and black pepper, to taste
  • Mix. Add the chickpeas to the bowl and toss until every chickpea is well coated in the marinade. Let the chickpeas marinate for at least 30 minutes at room temperature. For a deeper flavor, refrigerate them for 2 to 4 hours or even overnight.
  • Serve. Serve as a snack or spoon over salads, grain bowls, or mezze platters. Finish with an extra drizzle of olive oil and a little more fresh herbs before serving.

Notes

Refer to the post above if you need more information or step-by-step recipe photos. 
Key Ingredient Notes:
  • Chickpeas. I am using canned chickpeas to keep things easy, but cooked dried chickpeas work too. 
  • Lemon: You’re going to need both lemon juice and lemon zest for this recipe.  If you don’t have lemons, just use red wine vinegar or white wine vinegar for a slightly different flavor. I wouldn’t use balsamic vinegar, as it’s way too sweet.
  • Fresh Herbs: I recommend a blend of fresh parsley and fresh dill. I think the parsley is a must, but you can totally use what you have on hand.
  • Spices: I am using a combination of ground cumin (for warmth and depth) and paprika (sweet or smoked, both work). Smoked paprika gives the recipe a slightly deeper flavor.
 
Other Key Tips:
  • Dry the chick peas well before marinating. This small step makes a big difference because excess water can dilute the dressing and keep the chickpeas from absorbing as much flavor.
  • Make ahead: You can prepare these chickpeas up to 1 day in advance. In fact, giving them a few hours (or overnight) in the fridge helps the flavors develop even more. Great recipe to make at the beginning of the week.
  • Storage: Keep them in an airtight container in the refrigerator. I prefer glass over plastic. Make sure to give them a quick stir before serving to redistribute the marinade.
  • How long they last: These marinated chickpeas will keep well for up to 4 to 5 days in the fridge.

Nutrition

Calories: 321kcal | Carbohydrates: 41g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 12mg | Potassium: 454mg | Fiber: 11g | Sugar: 7g | Vitamin A: 165IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 5mg