Marinated Chickpeas Recipe (2024)

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?

Very tasty. Added some lemon juice & sriracha chili sauce

Cooking beans with salt does not toughen them or make them take longer, Mr. Lopez-Alt has addressed that already at Serious Eats:https://www.seriouseats.com/2016/09/salt-beans-cooking-soaking-water-good-or-bad.html

Did this with a GIANT can of cannellini that Instacart decided I should have rather than the 15 oz can I ordered. Added a pinch of pepper flakes for fun. So far, a great addition to lunch salads of arugula, cherry tomato, and oil-packed tuna or feta. Looking forward to trying it with chickpeas as written.

These are delicious, and very light! I used the champagne vinegar I had on hand. I find I want to have some every morning to satisfy my need for protein at breakfast. I think I will try them with the cucumbers & onions for a salad next. I believe the other writer is right, that they need to be cooked a little longer than 30 minutes, as they are a little too firm still.

I have made these for years, except I use lemon juice instead of the vinegar. They are delicious and they don’t last a week because they will get eaten well before that!!!

Such a simple recipe that yields big flavor dividends! I soaked my chickpeas over night and cooked per instructions. They were tender in 30 minutes (using dried ceci from a reliable brand = fresher & will cook faster). I almost added fresh rosemary but stuck w/ the recipe as written. So glad I did! Perfect balance of flavors. Delicious in pita with chopped feta, cukes, tomatoes & crunchy lettuce w/ a drizzle of tahini. No way will these last the week. Thanks Kenji!

Rule of thumb - 1 cup of dried beans is 8 oz so 10 oz should be 1 and 1/4 cups. For an exact amount a scale is handy, or measure how many cups you get from your 1 pound bag of chickpeas and multiply that by 0.625.

To Rachel's question about how long these will keep in fridge, the photo caption in the article said they could be used throughout the week. That seems about right from my experience.

Soaking overnight and cooking for 30 minutes was perfect. I like a little bite, which is why I don’t use canned chick peas . They are a great addition to green salad.

I regularly cook chick peas to make hummus (following the perfectly simple and perfectly delicious method in Ottolenghi's "Jerusalem") and 30 minutes on the stove top after soaking is about right. By 40 minutes they're borderline overdone.

With this recipe as a guideline, I tried canned cannellini beans, drained and rinsed, raspberry white wine vinegar, garlic and sweet onion with a little olive oil. Pandemic cooking, using what's on hand. I think it will go well with the fresh veggie and spring mix salad I plan to serve later today.

Any thoughts on if these would freeze well?

It's a bit frustrating when a recipe calls for soaking anything at room temperature ovenight. I live in the hot, humid tropics where leaving something in water overnight will lead in no time to sour mold. I would love for recipes like this not assume that everyone lives in a termperate zone and include directions for those of us who do not.

Nice simple long-keeping salad enhancer. I used chickpeas I made in my crockpot overnight—no soaking, just a quick 10-minute simmer on the stove. 5 stars out of 5..

Used canned beans but heated them up a bit on the stove so flavors would stick better. Added a bit of lemon and fresh parsley. Beyond good!

If you like garlic, this is a no-brainer. Fabulous and easy. I tried with dried chickpeas, I actually prefer canned, but try different brands of canned to find the one you prefer. Whole family is hooked on this!

Made this tonight with 1lb dried great northern beans instead of chickpeas. Cooked the beans in my Instant Pot (35 min at high pressure; 20 min natural pressure release). Subbed red wine vinegar for the white, added some minced red onion, dried oregano, red pepper flakes and lemon juice. Perfection, five stars, will make again. BEANS!

Measured with my heart and went heavy on the garlic. I also added some Dijon to the marinade and microwaved the (canned) chickpeas with the marinade before stirring in the shallot and garlic. I added some sumac because I had it. A lovely, easy, simple recipe that I will use as an alternative to roasting the chickpeas in oil, garlic, spices, and lemon juice.

Outstanding! I tried first with canned chickpeas, but agree that it works even better with dried.

cooked as instructed, these are delicious and simple. Cooking soaked beans for 30 minutes worked out fine. Next time I'll add some lemon juice for more acidity.

This is another great topping to make salad less boring. I smashed garlic cloves and left whole to make this more office friendly. I used red onion instead of shallot bc I ran out. It tasted great on day two in fridge.

This dish is very similar to a Tunisian lablabi. Tastes perfect.

Delicious! Made as written with canned chickpeas and they were fantastic. Think I’ll make a double batch next time as I want to snack on them all day!

Took the suggestion to combine a cup of farro, grated carrots from the farm stand, the chickpeas, minced parsley, and a pinch of cumin, and loved it--very simple and flavorful salad.c

These were terrific just with canned chickpeas, and I trust that they would be even better with freshly cooked chickpeas, though I'll let mine cook for the full two hours. I took the suggestion to make a salad with them with massaged kale from my CSA share and some feta, and I would have added some leftover cauliflower shawarma but didn't use it in time unfortunately. I already love chickpeas and eat them every chance I get, and these really hit the spot on a hot summer day.

Add chopped black and green olives, capers, minced fresh parsley, chopped steamed broccoli, chopped green or red pepper, radishes and fresh garlic tops from the garden, scallions instead of shallot as your taste buds and contents of your refrigerator permit.

Brilliant recipe, my wife loves chickpeas and know she likes me a little bit more.