MARINATED CHICKPEAS

MARINATED CHICKPEAS // The Kitchy Kitchen

As you know, I’m not much of a leafy greens salad girl, so when it comes to eating my vegetables, I prefer them more in the “deli salad” milieu. This salad concept is so wonderfully easy, you could do this with basically any vegetable. Replace the chickpeas with any other dried bean or legume; or swap them out entirely for blanched haricot vert or snap peas – the simple lemon dressing is delicious on anything, and the perfect thing to whip up once and keep in your fridge for a few weeks. Enjoy!

MARINATED CHICKPEAS // The Kitchy Kitchen

MARINATED CHICKPEAS // The Kitchy Kitchen

INGREDIENTS (CHICKPEAS)

2 cups dried chickpeas

1 bay leaf

1 chile de arbol

3 garlic cloves, peeled

1 sprig rosemary

6 cups water

INGREDIENTS (LEMON DRESSING)

3/4 cups olive oil

1/3 cup lemon juice

2 lemons zested

1 teaspoon salt

1 large garlic clove, mashed

1 teaspoon dried coriander or basil

1/2 teaspoon dry mustard

1 dash tabasco

1/2 teaspoon sugar

DIRECTIONS

To prepare the chickpeas, combine all of the ingredients over high heat and bring up to a boil. Turn heat down to a simmer and cover. Cook for about 2 hours until the chickpeas are tender. Strain and keep the liquid for another purpose.

To finish, mix all of the dressing ingredients together, and combine with chickpeas. Let marinate for a few hours, then serve.