These Marinated Chickpeas are jam-packed with flavour and will be your new go-to chickpea recipes. These chickpeas are perfect to eat on their own or enjoy on top of salads or in your favourite bowl!

Chickpeas in a mixing bowl with herbs and dressing

If you’ve never tried Marinated Chickpeas before you’re in for a treat! Plain canned chickpeas can be a bit, well, bland and don’t provide much flavour when eating them on their own.

But not these chickpeas! This recipe is made with dried garbanzo beans (aka, chickpeas)that are cooked and then left to sit in a simple but delicious marinade so they can absorb more flavour. They’re perfect to enjoy on their own or to add to your favourite buddha bowls or on top of salads.

Why you’ll love this recipe

  • This recipe will take your chickpeas from boring to DELCIOUS.
  • Simple and easy to make
  • Vegan, gluten-free and refined sugar-free
  • Perfect for meal prep

Ingreidents you’ll need

  • Dried chickpeas-dried chickpeas or garbanzo beans are soaked and lightly cooked and then left to sit and absorb the marinade.
  • Olive oil-a needed marinade ingredient that will add richness and creaminess to the chickpeas
  • Red wine vinegar-you can also use white wine vinegar, apple cider vinegar or even lemon juice here
  • Garlic-fresh garlic!
  • Parsley-I like to use fresh parsley since it adds a nice pop of colour and freshness to the chickpeas
  • Dried oregano-for some extra herby flavour
  • Salt & pepper-to taste.

How to make Marinated Chickpeas

Start by soaking the dried chickpeas in a big bowl of water overnight. The chickpeas will absorb the water and become big and plump.

A side by side of chickpeas in a bowl and chickpeas in a bowl soaked in water

Next, cook the chickpeas for 10 minutes in a pot of boiling water just to soften them a bit more. Then toss into the marinate and let rest for at least an hour. The longer the chickpeas sit, the more flavour they will absorb!

a clear mixing bowl with marinated chickpeas in it

Can I make this recipe with canned chickpeas?

Yes, but dried chickpeas are best. Canned chickpeas won’t absorb as much marinade and also often tend to be pre-salted and can have a bit of a tin-like taste to them. Dried chickpeas will result in a better overall taste. (That being said, canned chickpeas will still taste good, just not as good!)

Expert tips

  • Use dried chickpeas for best results. They will absorb more marinade and be more flavourful.
  • Add any other seasoning you like the marinade. You can experiment with different herbs and spices.
  • Give the chickpeas a mix, or if storing in a tupperware, a shake while marinading so the marinade evenly distrubutes to all of the chickpeas.

What to serve with this recipe

These Marinated Chickpeas can be enjoyed in so many different ways! Here are some great options for dishes you can serve them with or on top of:

More chickpea recipes to try

A close up of chickpeas in a mixing bowl

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Chickpeas in a clear mixing bowl

Marinated Chickpeas

  • Author: Jessica Hoffman
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Side
  • Method: Mix
  • Cuisine: American
  • Diet: Vegan


These Marinated Chickpeas are jam-packed with flavour and will be your new go-to chickpea recipes. These chickpeas are perfect to eat on their own or enjoy on top of salads or in your favourite bowl!


Units Scale
  • 1 cup dried chickpeas
  • 4 tbsp olive oil (good quality please!)
  • 1 1/2 tbsp red wine vinegar
  • 1 garlic clove, minced
  • 3 tbsp parsley, finely chopped
  • 1/2 tsp dried oregano
  • salt & pepper to states


  1. Soak the chickpeas in a large bowl of room temperature water overnight, then drain.
  2. Bring a pot of water to a boil and add the chickpeas. Reduce heat to medium-low and let simmer for 10 minutes until the chickpeas are tender.
  3. Mix the olive oil, red wine vinegar, garlic, parsley, dried oregano, salt and pepper together in a large mixing bowl. Drain the chickpeas then add the chickpeas and mix.
  4. Let the chickpeas sit in the marinade for at least 1 hour to absorb flavour.


The olive oil in the chickpeas may solidify when left in the fridge. Simply let the chickpeas sit on the countertop for 5-10 minutes before serving.

Store in a sealed container in the fridge for up to 1 week. 


  • Serving Size: 1/8th of recipe
  • Calories: 152
  • Sugar: 2g
  • Fat: 8.5
  • Saturated Fat: 1g
  • Carbohydrates: 15.3g
  • Fiber: 4.4g
  • Protein: 5g

Keywords: marinated chickpeas, marinated garbanzo beans