Pickled Chickpeas: Flavorful, kidney-friendly and plant-based recipe you'll want on everything

A good pickled recipe has a way of making everything on your plate taste better, and these Pickled Chickpeas are no exception. Created by Dr. Mariselis Rosa Sanchez, a pediatric nephrologist, National Kidney Foundation collaborator, and plant-based chef, this vibrant recipe transforms pantry staples into a tangy, flavor-packed addition to salads, grain bowls, rice dishes, and more. 

The best part? It's designed with kidney-conscious eating in mind, proving that supportive nutrition can be every bit as satisfying as it is nourishing.

Recipe: Pickled Chickpeas  Recipe

Pickled chickpeas are perfect as a protein-rich topping for salads, grain bowls, or avocado toast, snack or appetizer. Naturally plant-based and high in fiber perfect for patients with kidney disease.

• Meal Type: Lunch or Dinner
• Prep Time: 15 minutes
• Refrigerate for at least 2 hours
• Serving Size 4 servings, 1/2 cup each
  
  

Ingredients:

• 2 canned chickpeas (drained and rinsed)
• ¼ cup of small diced yellow onion
• ¼ cup of small diced red bell pepper
• ½ cup white vinegar (or apple cider vinegar)
• 4 tablespoons extra virgin olive oil
• ½ cup water
• 3 garlic cloves, minced finely chopped
• ½ tsp salt
•  ½ tsp paprika
• ¼ tsp of tabasco or pepper flakes (optional if you like it spicy)
• ¼ tsp ground turmeric
• ¼ cup fresh cilantro chopped
• 2 laurel leaves
• 5-10 peppercorns
• 1 tablespoon capers
• Substitution: You can use any bell pepper (red, green, yellow or orange) or use all colors.If you don’t have cilantro you can use parsley

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Instructions:

1. Prepare the jar: clean (sterilize) mason jar or glass container
2. In a pan, medium heat, add 4 tablespoon of extra virgin olive and cook onions and bell peppers
3. Then add garlic, chickpeas, herbs, and spices
4. Add vinegar and water.
5. Bring to a simmer for 2-3 minutes, then remove from heat. 
6. Place all the ingredients in the mason jar
7. Let it cool to room temperature, then seal and refrigerator for at least 2 hours 
8. Serve: with pita chips, add to salads, or eat with a side like rice or quinoa

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Nutrition Facts: Serving size 1/2 cup Calories 249 kcal, Total Carbohydrate 22 grams Total Fat 15g Saturated Fat 1.9g, Trans 0g Cholesterol 0, Fiber 4.4 grams, Protein 6.2 grams Sodium 662 mg Phosphorus 112.7mg, Potassium 306mg, Iron 3.1 mg, No added sugars, No phosphate additives

• Dietary Modification:
  • Low Protein
  • Low sodium
  • Low Fat
  • Low Potassium
  • Low Phosphorus

• Patients: 
  • Good for all patients with all stages of CKD
  • Diabetic and Hypertensive patients

For more kidney-friendly recipes and expert nutrition guidance, visit the National Kidney Foundation at www.kidney.org/nutrition, and follow Dr. Mariselis Rosa Sanchez (@kidneylovers) on Instagram for more kidney-conscious inspiration.