Jessicaโs 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.
Updated by Kathryne Taylor on August 29, 2024
My friend Jessicaโs new book is here, and Iโm so excited for her! The Pretty Dish is bursting with 150 colorful, flavor-packed recipes in Jessicaโs true How Sweet Eats style, and all of them can be made in under 60 minutes. Well, slow cooker recipes excluded. Plus, she included 50 beauty DIY recipes. Homemade bath melts? Iโm into that.
Jessica is as bubbly, witty and adorably self-deprecating in person as she is in writing. Her enthusiasm is infectious, and the bookโs cover is the most perfect representation of her colorful personality and the vibrant recipes inside.
I was drawn to this chickpea recipe because itโs so simple and reminds me of some of my favorite deli salads. These marinated chickpeas with feta and basil are spicy and garlicky.
Theyโre a little sweet, too, thanks to the roasted red peppers and a touch of honey. They strike an irresistible balance between the two, and I could not stop going back for more.
If spicy and garlicky arenโt your thing, you can decrease the amount of red pepper flakes and garlic. As a spice-lover, though, I think she has struck the perfect balance. Donโt plan on eating this salad before a hot date, garlic breath!
Jessica says that this recipe is delicious the minute you mix it all together (itโs true; I was tempted to eat it all right then). However, if you let the mixture chill for at least 30 minutes, the flavors mingle and you end up with an even tastier dish.
The only change I made to Jessicaโs recipe is that I went ahead and doubled it, because youโre definitely going to want more of it. The amounts offered below yield the amount you see in the photos here.
Be sure to check out a copy of Jessicaโs new book, The Pretty Dish! And please let us know in the comments how you like these chickpeas.
Jessicaโs 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.
Ingredients
- 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
- โ cup chopped roasted red peppers (I used most of a 12-ounce jar)
- โ cup crumbled feta cheese
- ยฝ cup chopped fresh basil
- โ cup olive oil
- ยผ cup red wine vinegar
- 1 tablespoon + 1 teaspoon honey
- 4 medium cloves garlic, pressed or minced
- ยฝ teaspoon dried oregano
- ยฝ teaspoon salt
- ยฝ teaspoon freshly ground black pepper
- ยฝ teaspoon red pepper flakes (scale back significantly if sensitive to spice)
Instructions
- 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.
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 wonโt 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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
This was great! Had to pull dinner together last minute and luckily I had all the ingredients on hand. Such a nice refreshing summer salad! Thanks again Kate!
Youโre welcome, Theresa! I love when all the ingredients are on hand and it just works out. I appreciate your review!
This is a tasty and super fast recipe. I completed the salad with fresh cooked green beans. I think oregano can not be skipped in this recipe. Thank you Kate!
LOVED,LOVED,LOVED!!!
The little sweetness in the roasted red peppers was perfect.
Think that might have been the first time I ever used roasted red peppers. I did grate 1# of carrots and added them,
I donโt know why. I also did not have honey so I used maple syrup.
Thatโs great! Iโm glad you enjoyed it, Pam.
Made this for dinner tonight as a side to grilled vegetable naan pizza. Although the pizza was good we could have skipped it and just ate the salad. Delicious! Will definitely be on my regular salad rotation. Thanks, once again, for an awesome, healthy recipe.
Youโre welcome, Vicotira!
This was fantastic!!I used parsley and cilantro and added chopped tomatoes. The dressing was perfect!
Iโm glad you enjoyed this salad, Leigh!
This was excellent. I didnโt have fresh bail so i slipped it and i replaced dried oregano with dried Italian herbs. It was still excellent although i may try to reduce the olive oil in the next batch to reduce calories
I added some chopped fresh mint .It goes great with chick peas
I love chickpeas and this is a recipe that Iโve been looking for. It was a hit all around. Bonus points โ Even better the next day! I gilded the lily and added chopped kalamtas, as well as the feta. I cooked the chickpeas from scratch, which I think makes a world of difference in both taste and texture. I use the quick-soak method, which is easy-peasy. Thanks for this one โ itโs going into the rotation.
Iโm glad you loved it, Tim!
Love this recipe and have made countless times. So great for lunch meal prep for busy weeks!
Yes, this is great for busy weeks! I appreciate your review.
Simple and straightforward, and sooo good, I make it all the time!
Iโm glad you enjoyed it, Rachel!
This is sooooooooooo yummy. Served with a pizza using your home made pizza dough (also a win). Canโt stop eating it :-)
Sounds like a delicious combination, Kerrie! I appreciate your review.
I am about to make it for the third time! Love this recipe! I have yet to have all of the ingredients but the basics of the chickpeas, spices, vinegar and honey is divine! I put these on my salad and I need no dressing as it is so full of fresh flavor. Thanks for a great recipe.
Youโre welcome, Vicki! I appreciate your review.
I have made this with chick peas but made it today with Greek Gigante beans. Just amazing. So good!!!!
Iโm excited you enjoyed this salad, James!
I just came across this recipe and have made it twice. It is a game changer for me! I have recently had to reduce meat in my diet but have had a hard time finding flavorful bean recipes. I have paired it with multiple veggie salads and it was amazing each time. Glad I found this recipe and your site. Thank you!
Curious as to how to store them , how many days will they keep!?
They should keep well for 3-4 days. I hope you try it!
Made recipe as shown. So easy and delicious. I could have eaten the entire bowl for one meal. Much more flavorful next day.
Thank you for sharing, Linda! Iโm glad you loved it.
your print function does not work โ i deselected photo, description, notes and it printed all of that plus nutrition infoโฆ
Iโm sorry to hear that. I checked and it works for me. Are you still having issues?
Wow! I just made this for company tomorrow, following the recipe, except I have left the feta out for now. Not sure that this is going to last through the night, though. These garbanzos are amazing! Thank you!
Youโre welcome, Nancy!
had this recipe saved for years and finally tried it! delicious! im not the biggest fan of chickpeas but i still loved it! Tasted even better the next morning! I added mint leaves! and I skipped the garlic because i dont like the taste of raw garlic.
Great to hear, Arya! I appreciate your review.
This is seriously one of my favorite recipes and I typically double the recipe and then just eat this as my dinner for several nights. Itโs so good and even as leftovers!!
Thatโs great to hear, Sarah!
I keep coming back to this recipe. It is probably the one Iโve made the most. Sometimes I use balsamic vinegar; often I toss with rotini and take for lunches; sometimes I have the basil; sometimes I throw it on top of a bunch of torn up romaine. Iโve made this to feed the extended family on vacation, and just for myself to have a good salad tucked away in the fridge. Itโs always so good and always a favorite! Thank you a thousand times over!
Love your tasty chick pea recipes as long as I leave the feta cheese out of it. I cannot get past the taste of feta.
This was delicious and well received by my Ladies Who Lunch group! Made it a second time for my family โ added some green onion, chopped celery, lentils, and shredded carrots to make it go farther. Still yummy!Thank you for such a delicious, easy, and versatile recipe!
Iโm excited you enjoyed it, Wendy!
I made it exactly as directed and it is SO GOOD! I made in advance as a side for salmon but its also great on its own.
Fabulous salad!! I made a batch tonight and followed the recipe but added some sun dried tomatoes and artichoke hearts as theyโre two of my favourite adds on. It is tasty!!! Was able to resist and only have a few spoonfuls โ now the batch is marinating for dinner later tonight. Iโm probably going to end up eating at least half of it tonight just by myself :D.
I wasnโt crazy about the thought of a chickpea salad โ but Iโm new to Mediterranean foods soooโฆ anyway, I made this this recipe as written โ no substitutes. Oh my gosh! So very delicious! All the flavors were perfect together. The honey and roasted red peppers added that slight touch of sweetness and you get that bit of heat from the red pepper flakes. Iโm not keen on anything too spicy or hot and the amount of red pepper flakes was perfect for me. All in all a keeper recipe! Try this salad! You will love it!!!
Delish โ we usually have this once a week because we crave it!! Delish to serve over greens or chopped fresh veg or on its own.
This is excellent. A perfect protein-rich addition to a Buddha bowl!
I donโt think Iโve ever left a review on a recipe before, but just had to come here to say that this recipe is SO GOOD!!! I made it basically every week of the summer and it never gets old. Itโs perfect! Even my toddler loves it and Iโve started having to add an extra can of chickpeas to the recipe to stretch it longer since we all love it so much! I love that it uses basically all pantry items so I can easily make it in a pinch and it keeps very well to eat for a few days. Thanks for such a great recipe! :)