TULSA, Oklahoma - Marinated Chickpeas—recipe from Michelle Bonicelli, Family and Consumer Sciences Educator, OSU Tulsa
2 cans (15 oz.) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
2/3 cup chopped roasted red peppers
2/3 cup crumbled feta cheese
1/2 cup chopped fresh basil
1/3 cup olive oil
1/4 cup red wine vinegar
1 tbls. + 1 tsp honey
4 med. Garlic cloves minced
1/2 tsp. dried oregano
1/2 tsp. salt • 1/2 tsp. ground pepper
1/2 tsp. red pepper flakes (use much less if sensitive to spice)
1. In a medium serving bowl, combine the chickpeas, red peppers, feta, and basil.
2. In a small bowl, whisk together olive oil, vinegar, honey, garlic, oregano, salt, pepper, and red pepper flakes.
3. Pour the dressing over the chickpeas and stir. Cover the bowl, refrigerate for at least 30 minutes. The salad will keep in the refrigerator for up to 5-days.
Serve as a light salad or as an appetizer with pita chips.
Serves: 6 Nutritional analysis per serving: Calories: 527 Total fat: 20.9 g Cholesterol: 15 mg Sodium: 429 mg Carbohydrates: 66.8 g Fiber: 17.7 g Sugars: 15.8 g Protein: 22 g