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Marinated Chickpea Salad from foodiewithfamily.com
5 from 1 vote

Marinated Chickpea Salad

Author Rebecca Lindamood


  • 2 cans chickpeas or 3 1/2 cups, drained and rinsed in a colander
  • the juice and zest of two lemons or 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves peeled and finely minced
  • 2 teaspoons dried Italian seasonings
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes


  • Toss all of the ingredients together. Serve immediately or refrigerate, tightly covered, for up to a week. Toss gently before serving.