Balsamic Glaze Marinated Chickpeas

🥒 Use these Balsamic Glaze Marinated Chickpeas as an easy base to build some awesome satisfying salads that you actually want to eat. Honestly, if it’s layered with flavor and crunch, then I’m all in, so don’t skip those vital pieces for your own epic salad. Extra notes will be up on the blog. 🫶🏽 To make mine a little extra I did bake my own pita chips. If you want me to share how I did it, let me know. They take less than 10 minutes to bake. 😌 Balsamic Glaze Marinated Chickpeas 1, 15oz can chickpeas, rinsed and drained 1/2 small red onion, thinly sliced 3 tbsp balsamic glaze Juice and zest of one small lemon 1/2 tbsp extra virgin olive oil 1/2 tsp tamari 1/2 tsp red pepper flakes, optional 1/2 tsp ground coriander 1/2 tsp garlic powder or 1 clove garlic freshly grated 1/2 tsp dry oregano 1/4 cup fresh parsley, minced Salt and pepper to taste Salad Assembly (divide evenly to make 3 salads) 6 cups Spinach 3 Persian Cucumbers, sliced 1 1/2 cups cooked quinoa 1 cup Baked Pita Chips 4-6 tbsp hummus To a bowl add the drained chickpeas and top with the onions, seasonings, lemon zest and fresh herbs. Drizzle the balsamic glaze, tamari, lemon juice, oil and dash of salt and pepper over top and give everything a good mix to combine. Taste and adjust the chickpeas with additional salt and pepper to preference, cover and allow to sit in the fridge to marinate for 30 minutes. The recommended ingredients serve into 3 salads when divided evenly. When ready to assemble your salad, grab a bowl and layer with a third of the salad assembly ingredients including the spinach, sliced cucumbers, cooked quinoa, and a handful of pita chips. Top with a third or more of the chickpea mixture and serve with 1-2 tablespoons of hummus on the side and a drizzle of some of the chickpea marinade over top.

Great

% Daily Values based on a 2,000 calorie diet