Marinated Chickpeas

feta cheese

🥗Healthier: tofu

💰Cheaper: omit

Tofu provides a similar texture while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a budget-friendly option with a similar acidity.

cumin

🥗Healthier: coriander

💰Cheaper: omit

Omitting spices can reduce cost without affecting the base flavor.

Start with a shallot, using about half of it. Cut off the end and slice it down the middle, keeping the root end to hold it together.

Peel the shallot and finely dice it by making several cuts through it, then slicing it in the opposite direction.

Put the diced shallot into a bowl.

Take two lemons, roll them to release juice, and cut them in half. Squeeze the juice into the bowl, catching the seeds with your hand. Aim for about a quarter cup of lemon juice.

Chop off the ends of two celery stalks and cut them in half for easier handling. Make two lengthwise cuts and then chop finely.

Wash and dry a bunch of cilantro, using about half of it. Remove any large stems and chop the leaves finely.

Combine the chopped shallots, celery, and cilantro in the bowl.

Rinse and drain two cans of chickpeas, then add them to the bowl with the other ingredients. Toss to combine.

Add salt to taste and about 1/4 cup of grape seed oil, stirring well to mix everything together.

Taste the mixture and adjust with more lemon juice if needed.

Cooking Techniques

Spice Level:

Allergens