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Simple Marinated Kabuli Chickpeas

We know for many people the culinary practice of cooking chickpeas from scratch can be intimidating. But fear not, it's easier than you think to banish the cans for good. Simply soak, rinse, and boil for one hour. Try this recipe and you'll be a convert for life, we promise.

Keep these marinating in the fridge for up to a week, and add to salads, grain bowls, or enjoy on their own. We encourage add-ins here too: crumble feta, or up the protein quotient with toasted almond slivers.

Simple Marinated Kabuli Chickpeas

1 cup dry Flourist Kabuli Chickpeas, cooked until soft (about 1 hour)
1/4 cup chopped fresh Italian parsley 

1 minced shallot
1/2 cup olive oil
1/2 cup white wine vinegar
2 tbsp Dijon mustard
1 tsp salt
2 tbsp sugar

First cook the chickpeas according to package instructions. When cooked to a creamy soft texture, drain and rinse them briefly in cold water. Whisk all of the dressing ingredients together in a large bowl. Toss the still warm chickpeas with the dressing (enough to coat and pool at the bottom) to taste. Add the chopped parsley and season to taste with ground pepper. 

Marinate for 4-6 hours in the fridge before enjoying or for up to a full day. Of course you can also devour right away (now you know you can make more in a snap). 

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