Mediterranean Marinated Chickpeas
User Reviews
5
Mediterranean Marinated Chickpeas
Description
Mediterranean Marinated Chickpeas is a dish centered around canned chickpeas enhanced by roasted red peppers, sun-dried tomatoes, and crumbled feta cheese. Kalamata olives contribute a briny touch, balanced by the fresh lemon zest and juice, while red pepper flakes provide a subtle spiciness. The mixture is dressed with a combination of red wine vinegar, honey, minced garlic, salt, and pepper emulsified in olive oil, preferably using the flavorful oil left from the jarred roasted red peppers. Once combined, the salad is chilled to allow the flavors to deepen.
The chickpeas remain firm, offering a hearty bite alongside the creamy feta and tender vegetables. The balance of acidity, sweetness from honey, and aromatic oregano contributes to a well-rounded flavor profile. Before serving, fresh cucumber and parsley can be mixed in, lending a refreshing contrast and crisp texture to the marinated mixture.
This dish can be served as a salad side, a topping for bread or pita, or a protein-rich snack. It's easy to prepare in advance and keeps well refrigerated for several days, making it practical for meal prep or gatherings.
Ingredients
- 2 (14 ounce) chickpeas drained and rinsed, canned
- 1 (12 oz) roasted red peppers chopped, in olive oil and garlic
- 4 oz sun dried tomatoes chopped (I pat them dry first, marinated in oil
- 4 ounces feta cheese crumbled
- ¼ cup kalamata olive chopped
- 1 lemon zest freshly grated and juiced
- ½ teaspoon oregano dried
- 1/2 teaspoon red pepper flakes crushed
- 1 ½ tablespoons red wine vinegar
- 1 tablespoon honey
- 2 garlic minced, cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ⅓ cup olive oil preferably from the jar of roasted red peppers
for serving:
- cucumber chopped, baby English
- parsley chopped, fresh
Instructions
- In a large bowl, combine the chickpeas, red peppers, sun dried tomatoes, feta, olives, lemon zest, juice , pepper flakes and oregano. Stir to combine.
- In a smaller bowl, whisk together the vinegar, honey, garlic, salt and pepper. Whisk in the olive oil. I love to use the residual olive oil from the jar of roasted red peppers (or even the sun dried tomatoes). If you don’t have enough, just use as much as you have. Or just use regular extra virgin olive oil.
- Pour the mixture over the chickpeas. Cover and refrigerate. These stay great in the fridge for about 4 days.
- These are so versatile! Every time I eat these, I like to stir in fresh cucumber and fresh parsley - as much as you wish. I will stir these in and let them sit for 5 minutes or so. Then I’ll use the chickpeas as desired - eat them as is, add them to salad, to a pita, on toast - anything!
User Reviews
Overall Rating
5
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