Jessica's Marinated Chickpeas

Serves: 6 Save

Ingredients (12)

  • 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
  • 2/3 cup chopped roasted red peppers (I used most of a 12-ounce jar)
  • 2/3 cup crumbled feta cheese
  • 1/2 cup chopped fresh basil
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon + 1 teaspoon honey
  • 4 medium cloves garlic, pressed or minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (scale back significantly if sensitive to spice)

Directions

Learn how to make this recipe at Cookie and Kate