Jun 25, 2025
Balsamic Chickpeas | Power Plates
Servings:
2
Here’s an easy yet flavorful addition perfect for summer! The flavors balance perfectly from the sweet chickpeas to the acidic vinegar and the tangy olive oil, all paired with a pop of freshness from the herbs.
Ingredients
4 oz dried chickpeas
2 tbsp balsamic vinegar
2 tbsp italian seasoning
2 tbsp nutritional yeast
Salt, to taste
Black pepper, to taste
Oil, for cooking
Method
COOK CHICKPEAS. Soak dried chickpeas for at least 6 hours or overnight. Drain soaking water. Cover with fresh water. Cook in instant pot for 25 minutes. Let pressure release naturally.
FLAVOR. Heat skillet over medium heat. Add a drizzle of oil. Add chickpeas and toast until warmed. Add balsamic vinegar and cook until it absorbs into the chickpeas. Add italian seasoning, nutritional yeast, salt, and black pepper. Stir to combine.
SERVE. Garnish with additional herbs and a drizzle of olive oil.
Notes
Original recipe
You can use canned chickpeas instead of cooking dried ones
I had mine on top of avocado toast for a quick and filling lunch. Other ways to enjoy would be as a part of a salad, wrap, or even an appetizer/snack
Great for meal prep. Can be stored in the fridge for a few days