June 25, 2025
Balsamic Marinated Chickpeas
Servings:
2
Difficulty:
Here is 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.
Why you will love this recipe
Feeds good gut bacteria. Cooked and cooled beans are a rich source of a type of fiber called resistant starch which feed the gut bacteria and produce beneficial chemical signals for the rest of your body.
Uses minimal ingredients. All of the ingredients are items commonly found in the pantry, making this an easy side dish to put together in a pinch.
Meal prep friendly. Since these beans develop more flavor as they marinate, this is a great dish to make early in the week and let it sit until you need to use it.
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.
Frequently Asked Questions
Can I use canned chickpeas? Yes, if you are short on time you can replace the dried chickpeas with 1 cup of canned chickpeas.
How do I use balsamic marinated chickpeas? Use the chickpeas as a topper for toast, mixed into a salad, or as a high protein, high fiber snack.
How do I store the balsamic marinated chickpeas? Store in the fridge for up to a week.