Easy Marinated Chickpeas Using Canned Garbanzo Beans

In our stint of “accidental vegetarianism” I was looking for a way to use more garbanzo beans (aka chickpeas) and these Easy Marinated Chickpeas using canned garbanzos fit the bill. Confessional time: besides hummus and the occasional roasting—they’re not my favorite. Maybe it’s the flavor, which can feel pretty bland for me. 

But this way. Oh—I’ll be eating them this way on repeat for a while. I love using these marinated chickpeas for salads. They’re also wonderful in a light mash to top crostini, or to serve a plant-based protein as part of an antipasto platter. They have definitely become my favorite way to jazz up canned chickpeas. 

Ingredients for These Easy Marinated Chickpeas Using Canned Garbanzo Beans

This easy canned chickpea recipes is ready in minutes and will yield 4 half-cup servings. Here’s what we’ll need to whip these up during an afternoon of easy meal prep: 

Essential Ingredients

• Can of Chickpeas: We’ll use one 15-ounce can of chick peas. You can also make this from dry chickpeas or uncooked chickpeas. Follow package instructions for cooking the dried chickpeas before using them in this easy recipe.  When it comes to canned beans, I love having these pantry staples on hand to make whipping up the marinated chickpeas so easy. 
• Olive Oil: It’s a great idea to use good quality olive oil or the best you can find at the grocery store. Whisking the oil with the vinegar helps to create the marinade in which the beans will soak up fll the flavors. 
• Red Wine Vinegar: With the minimal list of ingredients for this marinated chickpeas recipe it is helpful to use your favorite, high quality vinegar here. The acidity adds brightness that elevates this tasty recipe. There are different brands just like there are for olive oil. Use the one you love. 

Seasonings & Aromatics

• Garlic Cloves: We’re grating the cloves here so that it melds with the vinegar and oil beautifully. It’s a perfect way to add flavor without the chunks of garlic. You can definitely mince the garlic if you don’t want to grate them. If you don’t want to deal with fresh garlic at all, start with a 1/2 teaspoon of garlic powder and add to taste. 
• Shallot: As a part of the aromatics for these marinated tender chickpeas, we’ll add some finely minced shallot. If you don’t have shallot on hand you can substitute with finely minced red onions. For one shallot, I would use a scant 1/4 cup of minced red onion. 
• Herbs de Provence: This dried herb mix shows up often in a number of our favorite recipes and using it here helps to elevate this easy chickpea recipe. 
• Fresh Chopped Parsley: Chopped fresh herbs add bright and fresh notes to this recipe. 
• Crushed Red Pepper Flakes: To add a little spice, we add in some crushed red pepper flakes. You can definitely omit or add more depending on the spice preference you have. 
• Kosher Salt and Pepper to taste

Prepping These Easy Marinated Chickpeas In Just Minutes

These Easy Marinated Chickpeas are super easy to prepare and work well as a healthy snack, mixed in a bowl of tuna salad, or as a delicious dinner main course for a large salad. Here’s how we whip up this delicious recipe: 

In a large bowl, whisk together all the above ingredients, minus the beans. Taste and adjust seasoning to your preferred taste. For example, if you want to add more garlic or less chili flakes, go for it.  Add in the beans and stir to combine. Cover and chill in the fridge for at least 15 minutes to allow flavors to meld together if you’re looking to make a quick salad for lunch. Let sit in fridge longer to marinate more. 

Ways to Store and Enjoy These Easy Marinated Chickpeas

These Easy Marinated Chickpeas will go the extra mile for simple delicious meals. They’re also a great way to prep ahead so the next time you’re wondering about a great vegan version for protein, try this recipe. 

When it comes to storing the marinated chickpeas, these will keep in the fridge for up to 5 days. While these will be perfect an a mediterranean chickpea salad here are a few other ideas for how to use up the batch you’ve made: 

• Double the cans of chickpeas to make an extra batch and add a cup to hearty comforting soups. 
• Process leftovers in a food processor with a squeeze of lemon juice to make a purée akin to a homemade hummus though it strays from the traditional recipe a little. Use it as a dip for sliced bell peppers or crudités. 

Have questions? Let me know in the comments. If you make it, please let me know how it goes! You can share in the comments below or on social media! Tag me on Instagram or on my Facebook page.

Cheers to the next nourishing meal. 🧡