Jessica's Marinated Chickpeas

These marinated chickpeas are a little spicy, a little sweet, and totally irresistible. This recipe is a great light meal or appetizer, or you can serve it on salads or inside pitas. #chickpeasalad #vegetarianrecipe #marinatedchickpeas#Beans#White Beans

These marinated chickpeas are a little spicy, a little sweet, and totally irresistible. This recipe is a great light meal or appetizer, or you can serve it on salads or inside pitas. #chickpeasalad #vegetarianrecipe #marinatedchickpeas#Beans#White Beans

My friend Jessica’s new book is here, and I’m so excited for her! The Pretty Dish is bursting with 150 colorful, flavor-packed recipes in Jessica’s 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? I’m into that.

Jessica is as bubbly, witty and adorably self-deprecating in person as she is in writing. Her enthusiasm is infectious, and the book’s cover is the most perfect representation of her colorful personality and the vibrant recipes inside.

Jessica's Marinated Chickpeas , By Best Recipes Demat .

These marinated chickpeas are a little spicy, a little sweet, and totally irresistible. This recipe is a great light meal or appetizer, or you can serve it on salads or inside pitas. #chickpeasalad #vegetarianrecipe #marinatedchickpeas#Beans#White Beans

Total time: 15 minutes
Servings: 6 Servings

Ingredients :

• 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)

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.