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.
Ingredient:
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)
Be an Author
