Lebanese Lemon Garlic Chickpeas, also known as Msabaha or Musabaha recipe is bursting with flavorful hints of lemon and packed with protein. This Lebanese side dish, which can also served as breakfast is vegan and gluten free, but mostly just delicious!
Lebanese Msabaha is so easy to make and comes together fast. I love cooking with chickpeas and have included many quick recipes on the blog that use chickpeas including; Chickpea Fatteh- Fattet Hummus, Eggplant Chickpea Fatteh, Hummus Recipe, Lebanese moussaka, Lebanese Beef Pilaf with Chickpeas and Roasted Chickpea Salad.
What is Msabaha?
Msabaha, Msabbaha or Musabaha literary translates to swimming in Arabic, I’m going to assume that this is because of how the chickpeas float in the lemon garlic and olive oil dressing. But don’t take my word for it. Msabaha is a popular Lebanese chickpea breakfast that is similar to Lebanese Ful (Fava Beans), often served together, but with chickpeas instead of fava beans.
What you’ll Need for this Lebanese Musabaha Recipe:
- Fresh parsley.
- Olive oil.
- Lemon Juice.
Leftover Lemon Garlic Chickpeas is great for meal prep because it keeps really well in the refrigerator for a couple of days. In fact it only gets better as the flavors of lemon juice, garlic and olive oil meld in the refrigerator. To store, place in an airtight container. warm it for a few seconds in the microwave just before serving.
More Vegetarian Lebanese Recipes:
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