Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Marinated Chickpeas with Slow-Roasted Red Peppers & Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 58 reviews

This Marinated Chickpeas dish features slow-roasted red peppers combined with a zesty mélange of chickpeas, feta, Kalamata olives, and cherry tomatoes, all brought together with a vibrant Mediterranean-inspired marinade. Served alongside an easy homemade tzatziki sauce, this recipe offers a refreshing and hearty dish perfect as a side or light meal, bursting with flavor and colorful ingredients.

  • Total Time: 1 hour 50 minutes
  • Yield: 4-6 servings

Ingredients

Chickpea Mixture

  • 720 g (3 cups) cooked chickpeas (from 1+1/4 cup dry)
  • 2 large red bell peppers, cut into strips
  • ⅓ red onion, sliced thin
  • 15 garlic cloves, peeled, cut in halves or quarters (not too thin)
  • 110 g (about 4 oz) feta cheese of choice
  • 60 g (about 2 oz) pitted Kalamata olives, sliced
  • 10 cherry tomatoes, sliced

Marinade

  • ⅓ cup olive oil
  • 2 Tbsp fresh lemon juice
  • 1½ Tbsp red wine vinegar
  • 1 tsp dry oregano
  • ½ tsp dry basil
  • ¾ tsp salt (or to taste)
  • Pinch of pepper
  • ½ Tbsp honey (whisked to integrate)
  • Pinch of fresh dill, chopped, for garnish

Easy Tzatziki

  • 360 g (about 1½ cups) plain yogurt (suggested at least 2% fat)
  • 1 organic cucumber, peeled, grated, and strained (about 1 cup)
  • 2 Tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • Drizzle of honey
  • ⅓ tsp sea salt (or to taste)
  • 2 Tbsp fresh dill, chopped

Instructions

  1. Prepare the Red Peppers: Preheat the oven to a low temperature suitable for slow roasting (around 275°F or 135°C). Spread the red bell pepper strips and garlic cloves on a baking sheet.
  2. Slow Roast the Peppers and Garlic: Roast the peppers and garlic slowly in the oven for about 1 to 1.5 hours until soft and slightly caramelized, turning halfway through to ensure even roasting without burning.
  3. Mix the Marinade: In a bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, dry oregano, dry basil, salt, pepper, and honey until well combined.
  4. Combine Chickpeas with Roasted Peppers: In a large mixing bowl, add the cooked chickpeas, thinly sliced red onion, roasted red peppers, roasted garlic cloves, sliced Kalamata olives, sliced cherry tomatoes, and crumbled feta cheese.
  5. Toss with Marinade: Pour the marinade over the chickpea mixture and gently toss to coat all ingredients evenly. Let the mixture sit for at least 30 minutes (or overnight in the fridge) to allow flavors to meld.
  6. Make the Easy Tzatziki: In a separate bowl, combine the strained grated cucumber, plain yogurt, fresh lemon juice, minced garlic, drizzle of honey, sea salt, and chopped fresh dill. Mix well until smooth and refrigerate until ready to serve.
  7. Serve: Garnish the marinated chickpeas with a pinch of fresh dill. Serve alongside the chilled tzatziki sauce as a flavorful accompaniment or dip.

Notes

  • Slow roasting the peppers and garlic at low heat prevents burning and enhances their natural sweetness.
  • Straining the grated cucumber well is essential to avoid watery tzatziki.
  • Marinate the chickpeas mixture longer for deeper flavor infusion, ideally overnight.
  • The dish can be served cold or at room temperature.
  • Using good quality feta and Kalamata olives adds authentic Mediterranean flavor.
  • This recipe is vegetarian and can be made gluten-free.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Salad
  • Method: Slow Cooking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/marinated-chickpeas-with-slow-roasted-red-peppers-and-feta-recipe/