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.
I was drawn to this chickpea recipe because it’s so simple and reminds me of some of my favorite deli salads. These marinated chickpeas with feta and basil are spicy and garlicky.
They’re 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 aren’t 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. Don’t 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 (it’s 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 Jessica’s recipe is that I went ahead and doubled it, because you’re 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 Jessica’s new book, The Pretty Dish! And please let us know in the comments how you like these chickpeas.
Jessica’s Marinated Chickpeas
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus 30 minute optional marinating time)
- Yield: 6 side servings 1x
- Category: Salad
- Method: Marinated
- Cuisine: Mediterranean
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.
- 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)
- 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.
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 won’t 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.
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!
You’re 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!
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 don’t know why. I also did not have honey so I used maple syrup.
That’s great! I’m glad you enjoyed it, Pam.
Victoria L Peck
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.
You’re welcome, Vicotira!
This was fantastic!!I used parsley and cilantro and added chopped tomatoes. The dressing was perfect!
I’m glad you enjoyed this salad, Leigh!
This was excellent. I didn’t 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
Tim from Winnipeg
I love chickpeas and this is a recipe that I’ve been looking for. It was a hit all around. Bonus points – 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 – it’s going into the rotation.
I’m 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!
I’m glad you enjoyed it, Rachel!
This is sooooooooooo yummy. Served with a pizza using your home made pizza dough (also a win). Can’t 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.
You’re 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!!!!
I’m 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! I’m glad you loved it.