This Marinated Chickpeas recipe has been a staple at one of our favorite Italian Restaurants. Kay’s Italian Restaurant in Pennsylvania. They give this salad out as a complimentary side dish with ever entree.
If you are a fan of tender chickpeas in a flavorful dressing, then you will love this amazing side.
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More About Marinated Chickpeas
You can eat the Marinated Chickpea salad on it’s own or can be used as a topper for your favorite greens. Place on top of spinach salad or a traditional garden salad or eat as a quick snack or the perfect side.
Also, it is an amazing vegetarian dish for your family members. Chickpeas are full of protein, fiber, vitamins and minerals.
Why This Recipe For Salad with Chickpeas from Scratch is a Keeper
- 10 Minute Meal: It takes minutes to make and just stir a few minutes before serving.
- Easy Ingredients: All easy to find ingredients, most you probably already have in your pantry.
- Family Friendly: It lasts for days in the fridge so use for the top of salads or as a great dinner recipe, just serve in a pretty dish.
If you’re looking for more bean recipes, try these Italian White Bean, Grandma’s Molasses Baked Beans, and My Mom’s 3 Bean Salad.
Why is my simple chickpea salad not tasty?
The amazing appetizer needs time in the marinade. The chickpeas will absorb all the extra virgin olive oil and other seasoning flavor to the chickpeas. Chickpeas are best if you simply let the chickpeas marinate. It is better the next day.
Ingredient Notes for Marinated Beans
- Chickpeas: Use canned chickpeas will be needed to marinate.
- Garlic: Fresh minced garlic.
- Onion: Also finely minced onion enhances this recipe.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Flavor-Packed Beans
These marinated chickpeas are packed with marinade flavors, however you can add or change up the flavors so the chickpeas are perfect.
- Different Beans: Cannellini beans or other white beans can be great.
- Vegetables: Use your favorites, try roasted red peppers, kalamata olives, or even fresh cucumber or English cucumbers or red onion.
- Vinegar: Add a little sweet tang with some red wine vinegar or lemon juice or balsamic vinegar to create a balsamic marinated chickpea.
How to Make Marinated Chickpeas with Canned Chickpeas
You do not need to cook chickpeas. It is just takes a matter of minutes to throw this salad together. This recipe is easy but it is recommended to make ahead.
These are the basic steps for making garbanzo bean salad. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Drain the Chickpeas and Dry Chickpeas
First, rinse and drain a can of chickpeas, pat dry with some paper towels. Then chop your onions and celery and mince your garlic.
Step 2: Stir to Combine
Next, in a bowl, add the chickpeas and the vegetables.
Step 3: Prepare your Dressing
Combine the dressing ingredients in a small bowl and whisk together. Pour over the vegetables and toss to combine.
Step 4: Refrigerate to allow Chickpeas to Marinate for Best Flavor
Finally, cover and refrigerate. Lastly, this salad needs to sit in the fridge for at least 24 hours before serving. This is the secret to impacting all the flavor.
Recipe FAQs to Love this Recipe
Expert Tips for Making This Marinated Chickpea Recipe
- Add Cheese: Feta Cheese, Parmesan or Romano cheese.
- Lemon: Feel free to add a little lemon juice or lemon zest to give a little zing to the beans.
- Seasoning and Fresh Herbs: Add red pepper flakes, fresh parsley, fresh dill or dried oregano, salt and pepper.
- Protein: Round out the meal by adding grilled chicken, quinoa or fish.
- Olive Oil: In place of the olive oil you can replace with something like avocado oil.
- Add-Ins: Try farro, pasta salad, quinoa or nuts such as slivered almonds.
What to Serve with Marinated Chickpea Salad / More Simple Side Dish Recipes
Marinated Chickpeas
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Ingredients
- 15 ounces Chickpeas, 1 can
- 2 stalks Celery, finely copped
- ½ Medium Onion, Red onion
- 5 tablespoons Olive Oil
- ½ teaspoon Oregano
- ½ teaspoon Salt
- ⅛ teaspoon Black Pepper
- ⅛ teaspoon Granulated Garlic
Instructions
- Begin by chopping your vegetables and draining and rinsing your chickpeas.
- Then mix the olive oil and herbs together to make the dressing.
- In a bowl, add the beans, vegetables and dressing together.
- Cover and refrigerate for 24 hours.
Christina’s Notes
- Add Cheese: Feta Cheese, Parmesan or romano cheese.
- Lemon: Feel free to add a little lemon juice or lemon zest to give a little zing to the beans.
- Protein: Round out the meal by adding grilled chicken or fish.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This is one of my favorite summer salads!
I love, love, love this recipe!! I make it so often.