Description
My Marinated Lemon Pepper Chickpeas are packed full of fresh flavor and easy to make. Mix the chickpeas with the simple marinade and let the refrigerator do most of the work. This plant based chickpea recipe can be enjoyed chilled or heated up. Add to pasta, rice, stirfry, wraps and so much more. Make sure to add a batch of these marinated chickpeas to your weekly meal plan!
Ingredients
Scale
- 2 (15 oz) cans chickpeas
- 1/3 cup + 1 tablespoon extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 clove garlic, grated or minced
- 1 teaspoon freshly cracked black pepper
- 3/4 teaspoon salt
Instructions
- Open the cans of chickpeas and pour them into a medium sized saucepan, you can drain them or leave the liquid. Cover with water, bring to a boil and cook chickpeas until softened a little bit, but not mushy, 5-7 minutes. Drain chickpeas well and let sit while you make the marinade.
- To a medium sized bowl, add the olive oil, lemon juice, lemon zest, garlic, salt and pepper. Whisk marinade well, until fully combined. Add in the chickpeas and mix everything together, until chickpeas are fully coated with the marinade.
- Cover and place in the refrigerator for at least one hour, or overnight for maximum flavor. Marinated chickpeas can be enjoyed cold, or slightly drained and crisped up in a saucepan with some extra oil. You can also pop them in the microwave for 45 seconds if you just want to heat them quickly.
Notes
The nutrition information is if you were to NOT drain the chickpeas from the marinade before eating.
- Prep Time: 75 mins
- Cook Time: 0 mins
- Category: Side, Vegan
- Method: No Cook
- Cuisine: American
