Best Marinated Ceci Ceci Beans Recipes

MARINATED CHICKPEAS

Marinated Chickpeas image

A lovely and refreshing salad or appetizer, better if it's allowed to sit and marinate a few days. You can also pop it in a blender for quick and tasty hummus.

Provided by Rita Spangler

Categories Side Dish Beans and Peas

Time 8h10m

Yield 4

Number Of Ingredients 8

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
3 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon chopped fresh parsley
¼ teaspoon minced garlic
sea salt to taste

Steps:

Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 16.6 g, Fat 11 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 289.9 mg, Sugar 0.2 g

MARINATED CECI CECI BEANS

Marinated Ceci Ceci Beans image

Nice side dish. You can use any kind of bean you like. I have used white, kidney and black eye peas as well as ceci ceci beans they all work well. This is so simple yet so good.

Provided by Brenda Marby

Categories Beans

Time 5m

Yield 2 CUPS, 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups garbanzo beans
2 garlic cloves
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon cracked pepper
3 tablespoons chopped fresh basil

Steps:

in a medium bowl whisk olive oil and balsamic vinegar [you can use any flavored vinegar you want].
add salt and pepper [you can adjust to your taste up or down] whisk again.
crush garlic and whisk into dressing.
add beans and basil.
stir and let set for at least 1 hour.

MARINATED CHICKPEAS

Marinated Chickpeas image

These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there's typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.

Provided by J. Kenji López-Alt

Categories easy, quick, weeknight, beans, salads and dressings, vegetables, side dish

Time 5m

Yield 4 cups

Number Of Ingredients 6

Ingredients

3 to 4 cups cooked chickpeas (from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained), see Note
1/2 cup extra-virgin olive oil
6 tablespoons sherry vinegar or white wine vinegar
1 small shallot, finely minced
1 medium garlic clove, finely minced or pressed through a garlic press
Kosher salt and freshly ground pepper

Steps:

Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.