Jessica's Marinated Chickpeas
These marinated chickpeas are a little spicy, a little sweet, and totally irresistible. This recipe as great on its own as a light meal or appetizer, or served on salads or inside pitas. Recipe yields about 6 side servings.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh basil
- 1/2 teaspoon dried oregano
- 1/4 cup red wine vinegar
- 4 tsp honey
- 3 cups chickpeas, canned rinsed and drained, or 3 cups cooked chickpeas
- 2/3 cup chopped roasted red peppers (i used most of a 12-
- 2/3 cup crumbled feta cheese
- 4 medium cloves garlic pressed or minced
- 1/2 teaspoon red pepper flakes (scale back significantly if se
- Carbohydrate 33.9423806646041 g
- Cholesterol 14.8333333333333 mg
- Fat 7.94069444825335 g
- Fiber 5.65951400525956 g
- Protein 8.72234583331867 g
- Saturated Fat 3.05270861163539 g
- Serving Size 1 1 side serving (187g)
- Sodium 608.097173525869 mg
- Sugar 28.2828666593445 g
- Trans Fat 0.578892777879039 g
- Calories 239 calories
In a medium serving bowl, combine the chickpeas, red peppers, feta and basil. In a small bowl, whisk together the olive oil, vinegar, honey, garlic, oregano, salt, pepper and red pepper flakes. Pour the dressing over the chickpeas and stir. Cover the bowl and stick it in the fridge for at least 30 minutes, for best flavor. The salad keeps for up to 5 days in the refrigerator.
