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.

Marinated chickpeas

Marinated Chickpeas


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 salt
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! 

Homemade pickles

Homemade pickles!

9 Responses to “Marinated Chickpeas ~ Recipe ReDux”
  1. Brilliant – love this! I’m a big chickpea fan but never have thought to marinate them and then you have them handy for salad, pastas, etc. So doing this!

  2. Great idea to separate the wet and dry ingredients for salad. Love chickpeas!!

  3. What a great idea! I love chickpeas, but they’re usually in the freezer when I want them. Do you know how long these will last in the fridge?:

  4. I do the same thing! I usually keep my dry ingredients- like chopped lettuce, vegetables ect. in a big container at the office and bring a jar of “wet” ingredients with dressing from home each morning. Easy lunch!

  5. Nina says:

    Alex this is such a great idea! I get put off taking salads to work for lunch because they are soggy by the time I get to eat them. A sprinkling of marinated chickpeas would also jazz up a boring salad!

  6. Love the combo of ingredients. Any way to entice families to eat more vegetables is always appreciated! Such a fun presentation…

  7. sandrajsm says:

    I need to do more pickling. I have not tried it yet and there are so many things you can use. Makes me happy just thinking about them.

  8. graincrazy says:

    This would make a great addition to my salad. I agree with you, It is nice to have something a little extra to a salad Thanks for sharing the idea.

  9. So simple but so delicious! This would be a great recipe to make on Sunday and add to meals during the week!

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