Copycat Trader Joe’s Greek Chickpeas with Cumin & Parsley (Edit recipe)

This easy, refreshing, no-cook recipe for Greek Chickpeas is identical to the fan favorite Trader Joe’s Greek Chickpeas with Cumin and Parsley and you are going to want to make this on repeat. Take this high protein snack with you on the go, add to your salads or meal plates for a nutrition boost. All you need is a can of chickpeas, some oil, lemon juice, spices and parsley. Turn this into a Greek Salad by adding kalamata or green olives, sundried tomatoes, cucumber, cherry tomatoes, red onion, bell peppers and feta cheese. This recipe is Gluten-free, Vegan and Plant-based Whole30 compatible.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	547
Fat:	23 g
Carbohydrates:	73 g
Protein:	18 g
Cholesterol:	0 g
Sodium:	296 mg
Fiber:	18 g
Sugars:	9 g
Calculated per serving.

by Date Thy Plate

Serves: 4

Ingredients

19 oz Chickpeas, canned, liquid drained, rinsed and strained
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Avocado Oil, or any neutral oil such as Light tasting Olive Oil
1 - 1.5 Tbsp Lemon Juice
0.75 tsp Ground Cumin, Primal Palate
0.5 tsp Salt
0.25 tsp Black Pepper, freshly ground
0.5 tsp dried Oregano, Primal Palate
1.5 Tbsp Parsley, hard stems removed, washed, roughly chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients to a bowl.
For best results, allow to marinate for atleast half an hour.
Store in the refrigerator in an airtight container for upto 4 days.
Enjoy chilled or at room temperature as a portable snack, add to your salad bowls or your meal plates.

Notes

Other spices and herbs that make a great addition - smoked paprika or red pepper flakes, sumac and za’atar. To make a Greek salad, add kalamata or green olives, sundried tomatoes, cucumber, cherry tomatoes, red onion, bell peppers and feta cheese. I would recommend using a mix of Extra Virgin Olive Oil and a neutral oil (Avocado oil or Light tasting Olive Oil). Using only Extra Virgin Olive Oil ,can overpower the taste of chickpeas and spices, therefore, use equal parts of both to ensures the flavors are balanced. If you don't have freshly squeezed lemon juice, use Red Wine Vinegar as a substitution. Since canned chickpeas are used in this recipe, there is no need to cook chickpeas. If you prefer to use dried chickpeas, soak them for atleast 8 hours and cook them before marinating. I highly recommend allowing the chickpeas to marinate for atleast half an hour before enjoying. This will allow the chickpeas to absorb the flavors.