Marinated Chickpeas with Tomatoes and Cucumber

Flavorful Marinated Chickpeas transform a plain can of garbanzo beans into the most magical and delicious side dish! Vegan and Vegetarian versions available.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword Marinated Chickpeas

Prep Time 10

Marinating Time 30

Total Time 40

Servings servings

Calories 329kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

¾ cup quality olive oil
2 TBSP red wine or white wine vinegar
2 TBSP balsamic vinegar
1 large lemon (juiced)
1 clove garlic (smashed and minced) optional
1-2 tsp Italian seasoning blend
½ tsp salt
¼ tsp pepper
15 oz canned chickpeas (drained and rinsed)
12 oz chopped tomatoes
5-6 oz seedless English cucumber (approx. half a large cucumber)
½ cup diced red onion
3-4 TBSP fresh chopped parsley to garnish
1/4-1/2 cup crumbled feta cheese (skip if vegan)

Instructions

In a large, shallow bowl, mix together marinade by combining olive oil with vinegars, lemon juice, garlic, Italian seasoning, salt, and pepper.
Add chickpeas, tomatoes, cucumber, onion, and parsley. Allow to sit at room temperature for 30-60 minutes, stirring every so often to make sure the veggies and chickpeas are evenly coated.
If time permits and you allow it to sit for the full hour you'll be rewarded with even more flavorful goodness! You can also marinate this salad in the fridge if prefrerred.
Before serving, add optioanl feta cheese and dive in. See notes for serving suggestions.

Notes

SERVING SUGGESTIONS:

with crispy crostini or warm fluffy flatbread
as a tasty topping for hummus
tossed with chopped romaine lettuce or kale for a tasty marinated chickpea salad
swirled with pasta for a fun twist on pasta salad
straight up as the marvelous mediterranean side dish it is

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition