Ingredients
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2 tablespoons
honey
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zest and juice from 1 lemon
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3/4 cup
filtered water
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1 tablespoon
sea salt
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2 cups
cooked chickpeas
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2 sprigs
fresh thyme
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2
cloves of garlic, halved
Directions
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Dissolve the honey in a small amount of water or lemon juice, then combine it with salt and the rest of the water and lemon juice.
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Combine the chickpeas, thyme, garlic, and lemon zest, then add them to a 2-cup jar and pour over the honey-lemon marinade, adding more water if the chickpeas are not covered.
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Refrigerate for at least a day and up to a week.
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