Here’s an easy recipe for Marinated Chickpeas. You’ll love adding these flavorful chickpeas to salads or tucking them inside a pita. They’re also good when eaten by the spoonful!
How do you make marinated chickpeas?
It’s so easy, it’s kind of ridiculous. You probably have most of the ingredients right inside your pantry!
Start with a can of chickpeas (also known as garbanzo beans). You’ll be adding a bit of roasted red peppers (the jarred kind), crumbled feta (I use reduced-fat) and chopped fresh basil.
The marinade is a mix of olive oil, red wine vinegar, honey, garlic and a few dried spices. Combine it all, and that’s it! Let the chickpeas marinate for at least a half hour or so, and then you’ll be good to go. If you want maximum flavor, marinate it much longer and then go for it. Those flavors have a chance to meld and soak into the chickpeas. They’re delicious by the spoonful!
The Pretty Dish
This recipe comes from a fabulous new cookbook by my friend Jessica Merchant: The Pretty Dish: More Than 150 Everyday Recipes and 50 Beauty DIYs to Nourish Your Body Inside and Out. I’ve always adored Jessica’s How Sweet Eats website for her droolworthy recipes + personable and quirky writing style. This cookbook has me giddy. It’s gorgeous (big, beautiful photos of every recipe in the book), and the recipes are making me excited to be in the kitchen and try them out on my people.
Here’s a sampling of the goodies in the book that I want to try: Blueberry Cream Cheese Biscuits, Zucchini Bread Pancakes, Birthday Cake Waffles, Fried Burrata, Meatball Salad, Coconut Curry Braised Chicken Skillet, Quick Sesame Ramen Noodles, Crispy Fish Tostadas, Apple Cider Pulled Pork Sliders, Blueberry Peach Cobbler Bars, Peanut Butter Mousse with Toasted Marshmallow, Frozen Avocado Margaritas and Blackberry Lemonade Sangria.
A fun “beauty” chapter at the end of the book includes recipes for things like homemade sugar scrubs, bath soaks, face masks and lip balm. This is a really fun book to add to your cookbook collection!
Next time I’m doubling the recipe. These marinated chickpeas were gone in nothing flat at my house!
For more good munchies, you might enjoy my crispy Coconut Shrimp with Mango Dipping Sauce and these very popular Boozy Bourbon Cherries. Cocktail Meatballs are a super easy option for entertaining too.
- One 15-ounce can chickpeas rinsed and drained
- 1/3 cup chopped roasted red peppers
- 1/3 cup crumbled feta cheese (use reduced-fat feta for WW points)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup chopped fresh basil
- 2 teaspoons honey
- 2 cloves garlic minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- In a large bowl, combine the chickpeas, red peppers and feta.
- In a small bowl, whisk together the oil, vinegar, basil, honey, garlic, oregano, salt, pepper and red pepper flakes. Pour over the chickpeas and stir. Cover the bowl in plastic wrap and refrigerate for at least 30 minutes.