Ginger Marinated Chickpeas
"Once cooked, it's hard sometimes to choose all the delicious ways to enjoy our creamy Kabuli chickpeas. With batch cooking, the good news is your next idea is only ever a few minutes away: just grab your chickpeas from the fridge or freezer and away you go. Here's a simple yet addictive way to enjoy your peas, with a delicious gingery twist that's perfect as is or added to your salads."
3 cups cooked GRAIN Kabuli Chickpeas
1/4 cup olive oil
1-2 tbsp freshly grated ginger
1/2 cup finely minced red onion
2 tbsp lemon juice
2 tbsp red wine vinegar
1/2 tsp black pepper
2 tbsp sugar
3/4 tsp salt
Optional: 1/4 cup freshly minced parsley
Combine all of the ingredients and stir well. Taste to adjust seasonings and refrigerate until ready to eat. These will last for up to a week in the fridge.
Looking for more ways to use a batch of chickpeas? Check out our guest blog post from GRAIN - Chickpeas 5 Ways!