the marinated bean jar series, part 1
Friends, these Lemony Marinated Chickpea Crunch Jars are about to rock your world and I’m not ashamed to say that as I was inhaling yet another helping of this deliciousness I actually said to my daughter “you know, sometimes I really impress myself”. She rolled her eyes, groaned a little, and shovelled in another mouthful.
This stuff is insanely, addictively delicious. It’s tangy from the drinkable lemon-dill dressing, it’s salty from the feta and pepperoncinis, and it has maximum crunch… which is top priority for me with salad.
The goal here is simple: put yummy things in jars, let them hang out in the fridge, create a flavour situation that makes you keep coming back for more.
It’s almost summer guys, we want things we can grab along with a bag of chips, take with us to go sit in a park and call it dinner. I also believe that beans absolutely do not have to be boring. This is Part 1 of my Marinated Bean Jar Series, and honestly, it’s a high bar to set for the rest of the series. Stay tuned.
Check out the video below for my ‘Recipe-ish‘ method.
If you want the deep-dive on all the insider details, keep scrolling!
Lemony Chickpea Crunch Jar Salad
Ingredients
The salad:
- 1 can chickpeas drained and rinsed
- 1 cup diced cucumber
- ¼ cup finely diced red onion
- â…“ cup sliced pepperoncini
- ½ cup crumbled feta
- ¼ cup chopped fresh parsley
- Zest of ½ lemon
The Dressing:
- 2 Tbsp lemon juice
- 2 Tsp dijon mustard
- 1 small garlic clove minced
- 2 tsp honey
- 1 tsp white wine vinegar
- 1 Tbsp fresh dill finely chopped
- 1/3 cup olive oil
- S&P
- Pita chips for topping or scooping
Instructions
Make the dressing:
- Combine the lemon juice, mustard, garlic, honey, white wine vinegar, dill and olive oil in a bowl. Add in about 1/2 tsp salt and 1/4 tsp pepper.
- Whisk well.
Make the jar:
- Add chickpeas, cucumber, red onion, pepperoncini, feta, parsley, lemon zest, and dressing to a jar or container.
- Pour in the dressing.
Shake or stir until well coated.
- Eat right away or allow to marinate for several hours or overnight.
- Scoop with pita chips or top with broken pita chips.
my pro tips for making the best ever lemony marinated chickpea crunch jars
You probably know by now that I have a mandatory crunch policy with salads and so, to keep these jars elite, follow these rules:
- The Cucumber Strategy: I recommend using those baby cucumbers in this salad. They have less seeds and don’t get as watery as larger cucumbers. Alternatively, you can scrape out the seeds if you are using standard cucumbers.
- The Feta Factor: Use a block of feta or feta crumbles. Both work equally well.
- The Vehicle: While you can eat this with a fork or even a spoon, it is 1000% better as a dip in my opinion. A sturdy pita chip is the move here and I’m a little bit obsessed with them. If you’re gluten-free, some thick-cut cucumber slices or sturdy seed crackers work too.
recipe substitutions and variations
- The Bean: If you aren’t a chickpea fan, cannellini beans are the perfect “creamy” substitute.
- The Herb: Not a dill person? (We can still be friends, but we now have some issues). Swap it for fresh basil, parsley or mint for an equally yummy summer vibe.
- The Heat: I love the spicy-but-not-too-spicy vinegary pop of pepperoncinis, but if you want real heat, add a pinch of red pepper flakes or a finely diced fresh jalapeño.
serving suggestions
While I am a big believer that eating this straight out of the jar with a spoon is probably the correct life choice, here are a few ways to level up your experience:
- The “Dip and Scoop” (My Personal Favorite): Grab a bag of the sturdiest pita chips you can find and use them as edible spoons to scoop up as much salad as possible. The crunch of the chip with the tang of the marinated beans is just so darn good.
- The Crunchy Salad Topper: If you want to lean into the “salad” of it all, dump the entire jar over a bed of fresh baby spinach or chopped romaine. The dressing from the jar acts as the dressing for the whole salad. Top with crushed pita chips for more crunch.
- The Mediterranean Wrap: Stuff this mixture into a warm pita or a large flour tortilla. Add some grilled chicken or even some hummus if you’re feeling extra, and you have an even higher protein lunch that keeps you full pretty much forever.
- The Protein Power-Up: This makes an incredible “salsa” or relish to serve over a piece of seared salmon or roasted chicken. The acidity of the lemon and the brininess of the pepperoncinis compliment of the protein beautifully.
- The Picnic Move: As I mentioned, this is the ultimate “grab and go” meal. Take the jar and a bag of chips to the park. No plates required, wine is highly recommended, and just pass the jar around and let everyone scoop.
storing leftovers and make ahead details for these lemony marinated chickpea crunch jars
The fridge: the salad will stay fresh in the fridge for up to 4 days. If you find the oil has solidified slightly in the cold, just let the jar sit on the counter for 5 minutes and then give it a shake… it will return to its saucy state in no time.
The Soak: the beauty of a chickpea is that it’s basically a tiny, protein-packed sponge. Unlike a leafy green salad that has a 15-minute lifespan once the dressing hits it, these marinated jars actually thrive when given extra time. When the chickpeas sit in that lemon, garlic, and dill infused olive oil, the flavour penetrates all the way to the center. The feta starts to soften and take on the tang of the lemon, and the red onions lose that raw bite and become mellow and sweet.
Pro Make-Ahead Tip: you can meal prep these if you like. Divide the salad into smaller jars for grab and go snacks of lunches.
I know you’re going to love these Lemony Marinated Chickpea Crunch Jars, and if you’re looking for more easy grab and go salad inspiration, try this Kale and Chickpea Salad with Crispy Crumbs, or this Asian Spicy Cucumber Salad.
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
