Libyan Marinated Chickpeas

READY IN: 1hr 15mins
Recipe by KateL

Entered for safe-keeping for ZWT. From Daniel Rogov's "Libyan Cuisine - Simple but Tasty" website. Preparation time does not require time for overnight refrigeration.

Top Review by Annacia

I love chickpeas and this is a yummy way to fix them. I made the recipe last night and stashed it in the fridge until lunch today and then let it warm some. I currently have some very nice sweet onions and that is what I used. All I had to put it on is red leaf lettuce and that worked nicely. I just love the flavors and low sugar in this. What a great little dish.

Ingredients Nutrition


  1. Soak the chickpeas overnight in cold water. Add the bay leaf and 2 teaspoons of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well.
  2. In a small mixing bowl put the egg yolks and into this, beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 tablespoons of the parsley, capers and chickpeas. Refrigerate overnight.
  3. Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.

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