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.
Purchase our GRAIN Kabuli Chickpeas for this recipe here.
Ginger Marinated Chickpeas:
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.