Ginger Marinated Chickpeas

This is a tasty dish that makes a perfect compliment to an entree or can be used atop a salad or grain or on it's own as a quick snack!

Chickpeas, aka garbanzo beans, are a complete protein for adults, high in fiber and help regulate blood sugar levels. They are also an excellent source of Protein Copper, Folate and Manganese.

There are 2 types of chickpeas: Desi (small and dark) and Kabuli (large and light)

 

 

Ginger Marinated Chickpeas

*make a few days ahead so it has time to marinate*

Ingredients

• 1.5 cups dry chickpeas or  3 16 oz cans
• 1/4 cup red onion, minced
• 1 TBS fincely minced ginger*
• 3 TBS olive oil
• 2-3 TBS lemon juice
• 1 garlic clove, minced
• 1.5 TBS red wine vinegar
• 1/2 tsp salt
• black pepper to taste

Directions

1. Cook dried chickpeas or drain and rinse canned chickpeas
2. combine all ingredients and mix well
3. cover tightly and let marinate in fridge for 1 to 3 days
4. stir throughout the marination

*To keep ginger fresh, store in a freezer bag in the freezer. Frozen ginger is also easier to grate.



The photo on the left is the mixed ingredients before marimation. It needs more chickpeas (I ran out) so the recipe above will have a better liquid to chickpea ratio. The photo on the right is the mixture after a day of marination. I will be adding more chickpeas once I get to the grocery store.