Greek-Style marinated chickpeas are prepared in minutes then left to allow the flavors to marry and form a match made in heaven. Pile it on a cracker, salad, sandwich, or eat as is. You can also blend it for a delicious spread.
I love simple dishes and marinated chickpeas fall into this category. Anyone can make this so there’s no excuses. Just mix everything together and let it sit for a bit. The longer it sits, the better it tastes. I have to admit, I only let it sit for about an hour because I can’t help but dig in.
You should have these spices already in your pantry. The only one you may not have is the fresh parsley. I grow my own all year so it’s always on hand. Do yourself a favor and pick up a plant and just water it here and there. It grows beautifully and you can freeze the leaves for future use. It’s easier to chop frozen too - so that’s a plus. I have bags of it in my freezer.
I use a mixture of neutral oil - like avocado oil - and good quality extra virgin olive oil. You only need a little. I find the neutral oil makes a better dressing because it lets the spices shine through without being overpowered by the olive oil. You need to trust me on this. There’s a place for using extra virgin olive oil and a place for using blended oil and these marinated chickpeas is one where blended tastes best.
I would use a good olive oil here since this is a marinade. Any leftover dressing can be used for a salad. I try to keep everything balanced so nothing is wasted. When I make this, I usually have less than a tablespoon remaining after the chickpeas are eaten.
If you’re headed to a party or dinner and want to bring something tasty and easy, then this is your dish. You don’t have to worry about it turning since all these ingredients can be left out. It’s easy!
This makes enough for about four side servings. You can absolutely double, triple, (etc.) this recipe.
Love marinated chickpeas? Try these chickpea recipes:
Try some of these delicious salads:
- Mexican street corn salad
- Simple vinegar coleslaw
- Peruvian oil and vinegar potato salad
- Grilled vegetables with feta and balsamic vinaigrette
- Macaroni salad
- Quinoa Salad with Orange Vinaigrette
- Lemon Garlic Butter Bean Salad
- Super Delicious Antipasto Pasta Salad
- Sweet and Tangy Cucumber Salad
Life’s too short for mediocre food.
Have you seen these?
Simple 5-Minute Greek-Style Marinated ChickpeasPRINT PIN SAVE
- Mix everything together in a bowl and let it sit for at least 30 minutes up to overnight. The longer it sits, the better it tastes. Serve at room temperature.
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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