Jessica's Marinated Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Marinated chickpeas with garlic, oregano, basil, and red pepper flakes, finished with a honey-vinegar dressing and cheese. Spicy, sweet, and versatile—eat as a light meal, appetizer, or salad topping.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- 1/2 cup chopped fresh basil
- ⅓ 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)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 696mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 151mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 696MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.