Jessica’s Marinated Chickpeas
Total Time
15 minutes (plus 30 minute optional marinating time)
Prep Time
15 minutes
Cook Time
0 minutes
Rating
4.9 out of 5 stars
(84)
Ingredients
6 servings
- 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
- ⅔ cup chopped roasted red peppers (I used most of a 12-ounce jar)
- ⅔ cup crumbled feta cheese
- ½ cup chopped fresh basil
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon + 1 teaspoon honey
- 4 medium cloves garlic, pressed or minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes (scale back significantly if sensitive to spice)
How would you rate this recipe?
Preparation
Chef’s notes
Recipe from The Pretty Dish by Jessica Merchant. I doubled it.
Make it dairy free:
I think you could replace the feta with sliced Kalamata olives and/or sliced pepperoncini peppers, to taste. They won’t make up for the creaminess of the feta, though.
Change it up:
Jessica suggests that you can substitute cannellini or great Northern beans for the chickpeas.