Marinated Chickpeas ~ Recipe ReDux
If I’m going to eat a salad, it needs to be exciting… It doesn’t need a lot, but it needs something.
Besides artichoke hearts (in water) or tomatoes or peppers, two of my favorite salad toppers are chickpeas and quinoa… But this post is about chickpeas (and ellipses apparently).
Have you ever run into that wet mushy mess problem when packing a salad for lunch? Well here is my solution… Like making muffins, I use a dry/wet ingredient method. I put my fluffy, leafy lettuce in a container and my “wet” ingredients (like chickpeas, artichoke hearts, tomatoes, etc.) in a separate container – with a good seal. I also dress my wet ingredients with vinegar (balsamic or red wine vinegar), a little olive oil and some herbs. This fantastic mixture then marinates and makes the most perfect salad topper and dressing all mixed into one. It’s the best way to not weigh down your salad before you’re ready to eat it. When preparing for the week, I’ll make a jar of marinated chickpeas so it’s easy to toss into a dinner salad or pack for lunch.
1 – 15.5 oz can chickpeas, drained, rinsed
1/4 cup + 2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1/4 small red onion, finely chopped
1/4 red bell pepper, chopped
1/4-1/2 tsp. dried oregano
Dash fresh ground pepper
In a bowl, combine all ingredients and mix well. Stuff into a mason jar (if it doesn’t fit, have a bite). Let marinate at least 3 hours in the fridge, shaking occasionally. Enjoy as a side dish or salad topper!
Like this? Check out the other Recipe ReDux jar recipes by following the link below! Also, see what else I’ve been making in jars this summer!