I placed the recipe for these tasty chickpeas in the side dishes category, but they could easily be considered a main course or even a one-dish meal. And why did I call them that? Because they are really tasty, delicious, super-appetizing, and very easy to prepare. Try to prove me wrong! Oh, I forgot to mention that they are also perfect for those following a vegan diet.
And if you like these kinds of preparations, I recommend also trying:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2/3 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Any season
- Energy 181.80 (Kcal)
- Carbohydrates 22.72 (g) of which sugars 7.70 (g)
- Proteins 8.27 (g)
- Fat 6.96 (g) of which saturated 0.70 (g)of which unsaturated 1.96 (g)
- Fibers 7.54 (g)
- Sodium 614.53 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Tasty Chickpeas
- 8.8 oz canned chickpeas (drained weight)
- 1 shallot
- 1.8 oz sun-dried tomatoes
- 1.4 oz green olives (pitted)
- black pepper (or caper powder)
- 1 tbsp extra virgin olive oil
- to taste salt
Tools
- Mezzaluna
- Strainer
- 1 Pan
Preparation of Tasty Chickpeas
For this recipe, I used canned chickpeas. There’s nothing stopping you from using dried legumes, which will need to be soaked in water for 12 hours before cooking. Obviously, canned chickpeas ensure quick preparation.
Caper powder can be easily prepared at home by following the recipe described HERE. If you don’t feel like preparing it, you can season your chickpeas with a pinch of salt and pepper, which I didn’t use.
I used sun-dried tomatoes in oil. If using others (those not in oil), you’ll need to soften them in warm water for about fifteen minutes.
Cut the sun-dried tomatoes and green olives into small pieces.
Drain the chickpeas from their preserving liquid and rinse them thoroughly under cold running water.
Peel the shallot and finely chop it, then sauté it in a tablespoon of oil in a pan. If you want a more flavorful dish, you can replace the shallot with a garlic clove that you can chop or leave whole to remove easily at the end of cooking.
Let it sizzle for a couple of minutes, then add the chopped sun-dried tomatoes and green olives.
Continue cooking for a few minutes over medium heat, stirring often, then add the chickpeas and let everything season. Adjust the salt.
Finally, transfer to a serving dish and flavor with a sprinkle of black pepper or, even better, with caper powder. Serve the tasty chickpeas immediately, possibly drizzling them with a bit of raw oil (I didn’t add it). Enjoy! Paola
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