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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Normally I can’t squeeze enough lemon or sprinkle enough vinegar over these sorts of salads, but I really like these chickpeas without any acid. This sauté is great day-old, too, though the color of the herbs dulls after a night in the fridge.
8HRS 30MINS
Total Time
$8.47
Cost Per Serving
Ingredients
Servings
4
us / metric
Chickpeas
![Dried Chickpeas](https://www.sidechef.com/ingredient/29302314-6fcb-48d8-b321-bccdad788148.jpeg?d=96x96)
2 1/4 cups
Dried Chickpeas
![Water](https://www.sidechef.com/ingredient/02b94080-fa4a-4b6d-a439-6d82bb36055b.jpg?d=96x96)
16 cups
Water
![Onion](https://www.sidechef.com/ingredient/0113fcf5-e0e1-474f-8762-79f98609f461.jpeg?d=96x96)
1
Onion, halved, peeled
Sauté
![Extra-Virgin Olive Oil](https://www.sidechef.com/ingredient/1cef6ed0-9749-4ed9-8bb3-5b0851daae5d.jpeg?d=96x96)
3 Tbsp
Extra-Virgin Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
270
Fat
17.8 g
Protein
6.7 g
Carbs
23.3 g