Seared Lemon & Sumac Marinated Chickpeas
These Seared Lemon & Sumac Marinated Chickpeas are packed with zesty citrus flavor and easy to make ahead for a quick and filling meal.
Full meal. Full flavor. Not a lot of effort. That’s what I love most about these chickpeas. And considering it is that time of year where I tend to want to spend as little time as possible in the kitchen, these will inevitably be on repeat for most of the summer. They are that easy to make. I am thankful for that.
Why You’ll Love These Seared Lemon & Sumac Marinated Chickpeas
- Big flavor, few ingredients. To prepare this dish, we are utilizing different techniques to bring out the most flavor in each of our ingredients to help properly flavor our chickpeas.
- Easy to put together. Most of this meal is mixed together in one bowl. Just let the chickpeas marinate and they are ready to go. Then it’s a matter of serving with your favorite grains and vegetables to make it into a full meal.
- Cheap protein. I love chickpeas because they are an accessible and cheap plant based protein. They are also super easy to work into meals for some added nutrition.
Key Ingredients and Substitutions
- Chickpeas: I used canned chickpeas to help make this recipe more accessible. Feel free to use homemade chickpeas or use a different legume entirely like white beans or butter beans.
- Lemon: Fresh lemon is needed so you can utilize both the zest and juice.
- Red Wine Vinegar: If you need a suitable swap, feel free to use white wine vinegar. Do note that some vinegars might be more tart in flavor, so if swapping with others, make sure to start with a smaller amount then specified in the recipe and add more to taste as needed.
- Shallot: You can also use the same amount of red onion in this dish as well.
- Sumac: This is a Middle Eastern spice that has a tart lemony flavor. If unable to find in your store’s spice aisle or you don’t have access to an ethnic store that carries it, try swapping for lemon pepper and adjust the tanginess of your chickpea salad with an extra teaspoon or more of the vinegar.
- Cashews: This milder nut pairs really well with the lemony flavors in this dish. You can swap these out for a nut-free option like pepitas or sunflower seeds.
- Parsley: Fresh is best for this recipe. You can also try this with some fresh basil or dill instead.
How to Make Marinated Chickpeas
Fully zest a lemon into a mixing bowl then cut the lemon in half.
Heat up a medium sized sauté pan with 2 tsp olive oil over medium-low heat. Place the lemon halves cut side down into the pan on one side and the cashews on the opposite side of the pan. Cook the lemon undisturbed for 4-5 minutes or until the bottom of the lemon has mostly browned. In the meantime, stir the cashews frequently to evenly toast them.
Remove the lemons from the pan and add 1/2 tsp of sumac, 2 tsp maple syrup and a pinch of salt to the cashews. Remove the pan from heat and stir the cashews well to coat and set to the side.
To the mixing bowl, add the grated garlic, shallots, red wine vinegar, 1 tablespoon of oil, cumin, the remaining sumac and the juice of the seared lemons then stir well to combine.
Add the chickpeas, toasted cashews, parsley and a pinch of salt. Stir well to combine then adjust seasoning to taste. For best flavor, cover the bowl and place in the fridge for at least 1 hour to marinate before serving.
To turn the chickpeas into a full meal, serve them overtop cooked quinoa and a side of cucumber.
Expert Tips
- Allow the lemon to sear undisturbed. The more you check on it, the longer it will take for the bottom to sear. It should just take 4-5 minutes on a medium low heat, so be patient.
- For more flavor, let everything marinate for at least an hour. The longer the chickpeas marinate, the more flavor you can infuse into them.
- Adjust seasonings to taste. Feel free to add more lemon, zest, spices to your liking.
Frequently Asked Questions
Place leftovers in an airtight container and store in the fridge for up to 5 days.
Serve the chickpeas with some cooked quinoa. You can also serve your meal with some marinated tofu for another protein boost.
Yes! The key is the acid in the marinade. The acid helps to tenderize the chickpeas, which also helps to draw in more of that flavor as it sits.
How to Serve
Enjoy the marinated chickpeas as a side and serve with chips or use them as a main. Turn this into a whole meal by serving them with some quinoa or farro and some extra fresh vegetables like lettuce, cucumber or seared zucchini.
More Easy to Put Together Meals
- Za’atar Maple Roasted Carrots and Chickpeas
- One Pot Lemon Orzo with Sauteed Asparagus
- Sticky Miso Tofu
- Black Bean Mango Salsa Bowl
- Homemade Peanut Miso Instant Noodles
Seared Lemon & Sumac Marinated Chickpeas
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
These Seared Lemon & Sumac Marinated Chickpeas are packed with zesty citrus flavor and easy to make ahead for a quick and filling meal.
Ingredients
- 1 medium lemon
- 1/2 cup raw cashews
- 1 clove garlic, grated
- 1 shallot, minced
- 1–2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 4 tsp maple syrup or agave syrup
- 1 tsp sumac
- 1/4 tsp ground cumin
- 1, 15 oz can chickpeas, drained and rinsed
- 1/3 cup fresh parsley, minced
- Salt to taste
For serving
- 1 English cucumber, cut into spears
- 2 cups cooked quinoa
Instructions
- Fully zest a lemon into a mixing bowl then cut the lemon in half.
- Heat up a medium sized sauté pan with 2 tsp olive oil over medium-low heat. Place the lemon halves cut side down into the pan on one side and the cashews on the opposite side of the pan. Cook the lemon undisturbed for 4-5 minutes or until the bottom of the lemon has mostly browned. In the meantime, stir the cashews frequently to evenly toast them.
- Remove the lemons from the pan and add 1/2 tsp of sumac, 2 tsp maple syrup and a pinch of salt to the cashews. Remove the pan from heat and stir the cashews well to coat and set to the side.
- To the mixing bowl, add the grated garlic, shallots, red wine vinegar, 1 tablespoon of oil, cumin, the remaining sumac and the juice of the seared lemons then stir well to combine.
- Add the chickpeas, toasted cashews, parsley and a pinch of salt. Stir well to combine then adjust seasoning to taste. For best flavor, cover the bowl and place in the fridge for at least 1 hour to marinate before serving.
- To turn the chickpeas into a full meal, serve them overtop cooked quinoa and a side of cucumber.
Notes
Allow the lemon to sear undisturbed. The more you check on it, the longer it will take for the bottom to sear. It should just take 4-5 minutes on a medium low heat, so be patient.
For more flavor, let everything marinate for at least an hour. The longer the chickpeas marinate, the more flavor you can infuse into them.
Adjust seasonings to taste. Feel free to add more lemon, zest, spices to your liking.
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★ Catherine
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