Like many in America, we too have a soft spot for Trader Joes. The Greek Style Marinated Chickpeas are a Kinfood Team favorite. We can’t get enough of their lemony flavor, herby amora and buttery bite. The only thing we don’t love is that they’re made with canola oil which is an oil we try to avoid in favor of organic, virgin, cold pressed oils whenever possible. Thankfully, making marinated chickpeas at home is super easy and just as delicious and you can control the quality of ingredients. Why not give it a try? We’re sure you’ll love them.
Marinated chickpeas are great on their own or as part of an appetizer plate alongside other veggies and thickly sliced crusty bread. They’re also like an ace up your sleeve, effortlessly pulling together a hearty dinner salad when tossed with some greens and chopped veggies. Because the chickpeas soak in vinaigrette, there’s typically no need to add any extra dressing when you add them to a salad; they come with enough seasoning to flavor everything. Try a scoop of the marinated chickpeas with a scoop of cooked whole grains (such as farro, barley, wheat berries or quinoa) and add thinly sliced or shredded carrots, radishes, turnips, fennel, onions, or cooked greens. Massage chopped kale with a big scoop of marinated chickpeas and some crumbled feta for an ultra nutritious and flavorful salad. Whether straight out of their marination container or as part of a dish, we’ll be forever gratedul to Trader Joes for introducing us to this delicious snack. Enjoy!
- 1.5-2 cups cooked chickpeas (from about 5 ounces dried chickpeas, cooked and drained, or one 15-ounce can of chickpeas, drained), see Note*
- 1/4 cup neutral, cold-pressed oil like avocado oil or a mild olive oil
- 1 tablespoon lemon juice
- 5 tablespoons of sherry vinegar (white wine or rice works, too)
- 3/4 teaspoon ground cumin
- ½ small shallot, finely minced
- 1/2 teaspoon oregano
- 1 tablespoon chopped fresh parsley
- 1 spring garlic head, finely minced
- 1/4 teaspoon kosher salt or to taste
- 1/4 teaspoon pepper
Combine all ingredients in a medium bowl and add salt and pepper to taste.
Transfer to a jar or airtight container and allow chickpeas to marinate in the refrigerator for at least a day and up to 1 week (eat within a week). Flavor will just get better with time!
A 15 oz can of chickpeas is usually about 1.75 cups. Dried chickpeas will absorb marinade flavors better than canned, as canned beans have already absorbed additional canning liquid. Both will work though and taste great.
Cooking Dry Beans
Soak dry chickpeas in lightly salted water overnight at room temperature (leave enough room to allow them to double in volume) in a large bowl or pot. The next day, drain the chickpeas and add them back to a pot and cover with water. Add salt until you reach “pleasant tasting sea water”, a bay leaf and a few black peppercorns. Simmer until tender, about 30 minutes. Drain and add them to the marinade mixture while still warm.