Rosemary & Balsamic Chickpeas

Posted by on Sep 26, 2011 in Italian, Recipes, sides | No Comments


This is a super simple and quick recipe that seems to be my go-to when I don’t have much energy to cook, but need some protein. It’s nothing fancy pants, but it sure can taste that way, especially if you have some good quality balsamic vinegar and olive oil on hand. I think that these are two ingredients that are worth splurging on :) With balsamic vinegar, most grocery store brands are quite acidic and low on flavor. The longer that the vinegar is aged (usually 12 years and up are top notch) the sweeter and more flavorful it gets. You can definitely taste a huge difference and for the most part, I only use them for salads and dipping bread. They can get pricey, but if you use them sparingly it’s worth it! Here are a few of the more affordable, but still good quality brands that I like:

Organic Rumi & Nabali Tree Olive Oil

Fini Balsamic Vinegar 


2 cans chickpeas
1 small white onion, finely chopped
3 cloves garlic, finely chopped
3 tbsp safflower oil
1/4 cup balsamic vinegar
1 1/2 tbsp fresh rosemary, finely chopped
3 tbsp fresh basil, finely chopped
2 tbsp good quality extra virgin olive oil
sea salt and pepper to taste

In a large saute pan, heat safflower oil over medium-high heat. Add the onions and garic and saute until tender, but not browned (about 7-8 minutes.) Add the rosemary and chickpeas and saute for another 2 minutes. Add the balsamic vinegar and continue to cook for about 5 minutes. Add the tomatoes and basil and cook for another 2-3 minutes. Remove from the heat, season with salt and pepper and drizzle the olive oil on top. You can also throw some of this on top of a salad for a yummy lunch or light dinner.


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