Gingery Marinated Chickpeas

"This is best when made several days before eaten. Put on top of salad greens, or on mixed with hot rice. You may use canned chick peas for this. I got this from an old notebook which I had written recipes in a long time ago. I suspect it comes from Moosewood cookbook. Prep time does not include cooking of chickpeas."
 
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Gingery Marinated Chickpeas created by Redsie
Ready In:
10mins
Ingredients:
9
Serves:
20
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ingredients

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directions

  • Rinse and drain completely cooked chickpeas.
  • Combine everything, mix well, cover tightly and let marinate.(will last for up to 2 months).
  • Stir from the bottom occasionally during marinating.
  • Makes about 5 cups. Enjoy!

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  1. COOKGIRl
    Went well and perfectly I thought with a Middle Eastern-themed dinner tonight. I used red onion and scallions for color. However herbs like cilantro, parsley, basil or oregano would work, too. I didn't have time to marinate the salad for more than a few hours but it was good and I can only imagine it will taste even better tomorrow what little is remaining. Thank you! Reviewed for Veg Tag/July.
     
  2. MP2011
    This IS from the Moosewood Cookbook. This is one of those old standby recipes that easily makes the jump from the 70s to now! So fresh tasting, even with canned chickpeas.
     
  3. racceber
    Lovely.
     
  4. Missy Wombat
    This is great. I've only just made it too and snuck a taste so I'm really looking forward to the marinating process.
     
  5. Whats Cooking
    Fantastic! These are so thoroughly tasty with such a wonderful flavor, I can't even imagine how delicious they'll be once they sit for a few days in the fridge! (But can they really keep for up to 2 months? I have to say that makes me nervous to think of letting something that's not canned sit for that long!). They are so simple and easy, especially if you used bottled pre-minced gingerroot. Made for a cook-a-thon in Sharon123's honor.
     

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