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By Siobhan Murray

NYT marinated chickpeas + salad recipe

Name: NYT marinated chickpeas + salad recipe
Cuisine: American, Asian
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; 2 15-oz cans chickpeas; ½ 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; farro 1-2 cups; feta 1 block; Shredded carrots 1/2 cup; Parsley handful; Cumin tablespoon; cayenne tablespoon; harissa tablespoon; 1 Cucumber; 1 Red onion

2 steps

https://cooking.nytimes.com/recipes/1021464-marinated-chickpeas?smid=ck-recipe-iOS-share

Updated at: Sat, 07 Feb 2026 16:19:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories966.5 kcal (48%)

Total Fat48.2 g (69%)

Carbs103.7 g (40%)

Sugars10.8 g (12%)

Protein35 g (70%)

Sodium1460.1 mg (73%)

Fiber24.9 g (89%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 cupschickpeas

cooked, from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained

2 x 15 ozcan chickpeas

½ cupextra-virgin olive oil

6 tablespoonssherry vinegar

or white wine vinegar

1shallot

small, finely minced

1garlic clove

medium, finely minced or pressed through a garlic press

kosher salt

freshly ground pepper

1 cupsfarro

1 blockfeta

½ cupcarrots

Instructions

Step 1

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.

Step 2

TIP Dried chickpeas will absorb marinade flavors better than canned, though both will work. To cook chickpeas from dry, soak dry chickpeas in lightly salted water overnight at room temperature (leave enough room to allow them to double in volume). The next day, drain the chickpeas and simmer them in a large pot of lightly salted water with a bay leaf and a few black peppercorns until tender, about 30 minutes. Drain them then dress them while they're still warm.