I first met Trader Joe’s Greek Chickpeas at a picnic. We were on a boat on a beautiful blue lake, surrounded by mountain peaks, on a sunny Colorado summer day. Maybe it was the sunshine. Maybe it was the IPA and the company of dear friends. But I have loved those chickpeas ever since and they always taste like sunshine!
While I stock up on the TJ’s staple when I see them, I’ve also made my own version of Greek Seasoned Chickpeas that capture the lemony goodness and spices of the original with my own twist. Toss them into your green salad to elevate the flavor and add protein; sprinkle them into your pasta salad with artichokes and tomato-instant deliciousness.
I use canned chickpeas (garbanzo beans), but you could certainly begin with dried beans if you have the time. For the best flavor, allow the beans to marinate for at least an hour-the longer the better. You can keep extra beans in a jar or other airtight container for up to 1 week or freeze them for several months.
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Greek Seasoned Chickpeas (inspired by Trader Joe’s)
Description
These Greek Seasoned Chickpeas capture the lemony goodness and spices of the Trader Joe’s original but have my own twist. Toss them into your favorite green salad to elevate the flavor and add protein with no need for additional salad dressing; sprinkle them into your pasta with artichokes and tomato for instant deliciousness.
Ingredients
1 15 oz. can of chickpeas (garbanzo beans) drained and rinsed;
1/2 teaspoon salt;
1/2 teaspoon ground cumin;
1/2 teaspoon dried oregano;
2 Tablespoons chopped fresh parsley
1/2 teaspoon black pepper;
1/4 teaspoon dried red chili flakes;
2 Tablespoons extra virgin olive oil;
zest of 1/2 lemon;
1 teaspoon lemon juice (or more to taste);
Instructions
1. Wash, de-stem, and roughly chop the parsley leaves;
2. Use a zester to zest 1/2 of a lemon into a large bowl.
2. Add all ingredients except chickpeas into the bowl and whisk to combine;
3. Stir in chickpeas and allow to marinate at room temperature for 1 hour or more.
4. Add chickpeas to your favorite salad, pasta, or mezze plate and enjoy!
Notes
Leftover chickpeas can be stored in the refrigerator in a jar or airtight container for up to one week.
Chickpeas can also be frozen for 3 months. I portion them into single serve containers for easy salad prep.
