If you’ve ever grabbed a can of Trader Joe’s delicious Greek chickpeas and thought, “I could make this at home,” you absolutely can. Tender chickpeas marinated in lemon juice, olive oil, red wine vinegar, and fresh herbs, and suddenly a plain can becomes something special.
Reasons To Love This Recipe
- Easy to make – 10 minutes, zero cooking.
- Pantry friendly – Made with simple ingredients you probably have already in your kitchen.
- Better the next day – The flavors deepen in the fridge, so it’s made for meal prep.
- Wildly versatile – Pile them on your favorite salad, stuff them in pitas, or add them to a grain bowl for easy quick meals.
Ingredient Notes
- Chickpeas (also known as garbanzo beans): One 15-ounce can, drained and rinsed well. Rinsing removes the canned taste and extra sodium. If using dried chickpeas, cook until tender (about 1.5 cups).
- Olive oil: I like to use a good extra-virgin olive oil in this recipe. Trader Joe’s uses soybean oil. Olive oil is considered to be healthier and less processed. Use whichever oil you prefer.
- Fresh lemon juice: Fresh juice and a little zest is best. Bottled juice works in a pinch, but fresh gives that bright, sunny flavor.
- Red wine vinegar: A splash adds tang and balances the richness of the oil.
- Onion: Optional. Adding a little chopped red onion gives the chickpeas a mellow bite and vibrant color.
- Garlic: I use garlic powder since raw garlic is punchy (which I love, but not for this recipe). If you use fresh garlic, start with 1 or 2 cloves, finely minced or grated and adjust to taste.
- Herbs: Fresh parsley, oregano, ground cumin, salt, and black pepper round out the seasonings. Use dried herbs if that is what you have on hand.
- For the salad: (if making, see below) Halved cherry tomatoes, cucumber, and crumbled feta cheese.
Step-by-Step Instructions
1. Drain, rinse, and drain the chickpeas well.
2. Transfer to a medium size bowl.
3. Add the oil, vinegar, and lemon juice. Mix well.
4. Add the remaining ingredients and stir to coat.
5. Marinate 15 minutes, or chill for a few hours or overnight.
For the salad (if making): Add halved cherry tomatoes, diced cucumber, and feta cheese just before serving. Optional – kalamata or green olives.
See the recipe card below for complete measurments.
What to Serve with Marinated Chickpeas
- Salads – Toss the chickpeas right into a Greek salad for a heartier version. Spoon next to tuna salad for a protein-packed lunch plate. Stir into a chilled pasta salad for extra texture and protein or spoon over baby spinach or arugula for an instant salad.
- Grain bowls – Layer over quinoa, rice, or couscous.
- Alongside grilled meats – Great next to chicken, lamb, or fish.
- Mezze spread or charcuterie board – Serve with hummus, warm pita, and fresh veggies.
Frequently Asked Questions (FAQs)
Absolutely. They’re better after a few hour or overnight, so they’re perfect for meal prep and parties.
The marinated chickpeas are both. The salad is gluten-free too, but it’s not vegan once you add feta. Skip it or use a plant-based feta to keep it vegan.
They’re a good source of protein and fiber, and olive oil adds health fats. Rinsing the canned chickpeas cuts back on sodium.
Up to 5 days in an airtight container in the fridge.
Marinated Greek Chickpeas – Trader Joe's Style
Zesty, big flavor chickpeas that take 10 minutes and get better overnight. My copycat of Trader Joe's Greek chickpeas, great on salads, in pitas, or on their own.
Ingredients
- 1 – 15 oz can of chickpeas (rinsed and drained well)
- 3 tbsps olive oil
- 1 Tbsp red wine vinegar
- Juice and zest of a half of lemon
- 1/4 cup red onion, finely chopped
- 1.5 Tbsps fresh parsley, finely chopped
- 1.5 tsps fresh oregano, finely chopped (1/2 tsp dried)
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- For salad (if making) : 1 cup each – halved cherry tomatoes and diced cucumber. 1/2 cup of crumbled feta cheese.
Instructions
- Drain and rinse chickpeas well, then pat them dry with paper towels so the marinade clings.
- Transfer them to a medium bowl. Then add the olive oil, fresh lemon juice, and red wine vinegar. Stir until well coated.
- Add the remaining ingredients (red onion, parsley, oregano, cumin, garlic powder, salt, pepper, and lemon zest).
- Stir until chickpeas are coated.
- For best results, let sit and marinate at room temperature, or cover and chill for a few hours or overnight.
- Serve: Enjoy cold or at room temperature, or build the salad by adding cherry tomatoes, cucumber, and feta cheese. Optional add-in: green or kalamata olives.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 168Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 10gSodium: 397mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 4g
Leave a Reply