Harissa Marinated Chickpeas
User Reviews
5
Harissa Marinated Chickpeas
Description
This recipe starts with cooked chickpeas, either canned (rinsed and drained) or freshly cooked, tossed with harissa paste, lemon juice, minced garlic, salt, maple syrup, smoked paprika, and extra virgin olive oil. The harissa brings a moderate heat and smoky flavor, balanced by the acidity of lemon and touch of sweetness from the maple syrup. The garlic and smoked paprika intensify the overall profile.
The chickpeas absorb these ingredients well, and marinating them enhances the depth of flavor, though the dish can be eaten immediately. If canned chickpeas are used, additional seasoning may be necessary as they tend to be less flavorful compared to freshly cooked ones. This preparation lends itself well as a spicy component for salads, grain bowls, or as a standalone snack.
The recipe can be customized by adjusting amounts of harissa, lemon, or sweetener to taste. Olive oil adds richness but can be omitted for an oil-free version.
Ingredients
- 2 cups chickpeas preferably home cooked // try our Instant Pot recipe!, cooked
- 2-3 Tbsp harissa paste (or sub store-bought)
- 2 Tbsp lemon juice
- 2 cloves garlic minced
- 1/4 - 1/2 tsp salt plus more to taste, sea salt
- 1/2 tsp maple syrup
- 1/4 tsp smoked paprika
- 1-2 Tbsp extra virgin olive oil (if oil-free, omit)
Instructions
- If you’re using canned chickpeas, drain and rinse. If using our Instant Pot Chickpeas, simply ensure your chickpeas are drained of excess cooking liquid and proceed as instructed.
- To a large mixing bowl add chickpeas, harissa paste, lemon juice, minced garlic, salt, maple syrup, paprika, and olive oil and stir gently to combine.
- If you’re using canned chickpeas, they’ll likely need more seasoning at this point since they weren’t seasoned on the front end (I find canned beans to be less flavorful and fresh than home cooked). If using our Instant Pot Chickpeas or another method from scratch, you likely won’t need much more seasoning. In either case, taste and adjust flavor as needed, adding more garlic for zing, lemon for acidity, harissa for heat, maple syrup to balance the heat, paprika for smokiness, or olive oil for creaminess or herbal, peppery flavor.
- You can use your chickpeas immediately, or (our preferred method) transfer to a storage container and allow to marinate for at least 1-2 hours. Marinated chickpeas will keep covered in the refrigerator for up to 1 week (depending on freshness of ingredients). We haven’t tried freezing them but suspect that they would be fine for up to 1 month.
- These marinated chickpeas are perfect for bowl meals, salads, wraps, sandwiches, topping soup, or anywhere you’re looking for some plant-based protein and fiber with a kick!
Notes
- Nutrition estimates are approximate and calculated using unseasoned boiled chickpeas, minimal amounts of optional ingredients, and no added oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1/4-cup servings)
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1quarter-cup serving | |
| Calories | 101 | 5% |
| Carbohydrates | 13.3g | 4% |
| Protein | 3.9g | 8% |
| Fat | 3.8g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.75g | 4% |
| Monounsaturated Fat | 2.11g | 11% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 113mg | 5% |
| Potassium | 134mg | 3% |
| Fiber | 3.7g | 15% |
| Sugar | 2.7g | 5% |
| Vitamin A | 1476IU | 30% |
| Vitamin C | 2.56mg | 3% |
| Calcium | 24.46mg | 2% |
| Iron | 1.36mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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