Marinated Chickpeas (3 Ways)

Ingredients

Balsamic Chickpeas

• 1 15.5 ounce can chickpeas, drained and rinsed
• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• ¼ cup chopped parsley
• 1 tablespoon lemon juice
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper

Falafel-Style Chickpeas

• 1 15.5 ounce can chickpeas, drained and rinsed
• ½ small red onion, finely diced
• ½ cup chopped parsley
• ¼ cup chopped dill
• ¼ cup extra virgin olive oil
• 1 clove garlic, grated
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt

Sun-Dried Tomato Chickpeas

• 1 15.5 ounce can chickpeas, drained and rinsed
• ½ cup julienned sun-dried tomatoes
• ½ cup slivered almonds
• ¼ cup extra virgin olive oil
• ¼ cup water
• 2 tablespoons lemon juice
• 1 teaspoon dry basil
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt

Instructions

Nutrition Facts (estimated)