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
- Author:
- 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.
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
puja
This sounds an amazing recipe Kate. Thanks for sharing :)
Kate
You’re welcome!
Antri C. | Beauty Blogger & Reviewer
I love salads and chickpeas a lot! I have never thought to combine them and it looks very delicious and healthy :) xoxo
Kate
Thank you!
Sarah
Hey Kate! I know you did a list of cookbooks you recommend / regularly reach for a few years ago, but I’d love to see an updated list!
Jeremy
This is fantastic. I’m trying a (non) diet, Mark Bittman’s rule of eating vegan before 6pm. OK so feta isn’t vegan, neither am I. I only did two things differently- I added a few canned hot cherry peppers BC I was short a few ounces of sweet and cut back the pepper flakes to a 1/2 tsp. I also pressed the garlic with the flat side of a chef knife with the salt. Still very spicy (in a good way). If you are at all cautious with hot and spicy you may want to omit the peppers entirely and add some later if you choose.
★★★★★
Jeremy
I meant the hot pepper flakes, not the canned peppers- those are essential
Kim
Soo flavorful and tasty! Have made many times to bring places! Thanks!
★★★★★
Kate
Thanks for sharing your variation, Jeremy! I appreciate the review.
Shannon
This looks perfect! I’m 38 weeks pregnant and my freezer is stocked with soups/veggie lasagnas, etc., but I’ve wanted a few more fresh and fast bean salads for the fridge. (Your Leabanese salad is already in there!) and this looks perfect. Love your recipes!
Kate
Congratulations!
Gaby Dalkin
Ooooh, I’m a HUGE fan of this spicy and sweet flavor combo!
Kate
Thank you, Gaby!
Cassie Autumn Tran
Looks like such a nice recipe! I love how clean, refreshing, and simple the entire recipe is. I’d have to make it dairy free and just omit the feta cheese–maybe replace it with avocado–and substitute the honey for maple syrup!
Kate
Let me know what you think!
Jessica
Thank you love!!! XOXOXOXO
Kate
You’re very welcome!!
Kathleen
I made this for dinner last night as I was craving something quick and healthy. Yum! It totally hit the spot. Enjoying the leftovers (even better!) for lunch right now.
★★★★★
Kate
Glad this salad hit the spot, Kathleen! I appreciate the star review.
Battulal Jewellers
Since morning I was thinking what recipe should I go for, so I was searching it on google and found your’s Marinated Chickpea. It looks delicious gonna prepare it for evening.
Kate
What did you think?
monika Singh
Hello Jessica,
I frequently make dishes with chickpeas but this on is extraordinary. I would have never imagined about this marinated chickpeas. Thanks for sharing such an exquisite recipe with us.
★★★★
Kate
She will appreciate the kind words! You’re welcome.
Maribel Jimeno
I made this dish yesterday and it was fabulous. I added some black olives and cherry tomatoes and served it with some roasted sweet potatoes. the combination is great.
★★★★★
Kate
Delicious, Maribel! Thanks for trying it so quick. :)
Paula
Omg! These are so delicious and so easy to prepare! Thanks for doubting the recipe. Yum!
Paula
I meant “doubling”! Lol
Kate
You’re welcome Paula!
Caroline
This is fabulous, to say the least. I can’t eat dairy so I used kalamata olives and they work really well, so thank you for that suggestion! All the flavors work so well together. My mom has asked that I make it again for Easter brunch next weekend. Thanks for sharing, Kate!
Kate
You’re welcome! I’m happy to share things that I think are just delicious.
Kelly
This salad sounds so simple to make and is just what I need today for tea time! I will grab the ingredients and make it right away. I just hope it looks and tastes as good as yours!
Kate
I bet it will, Kelly! Let me know what you think.
Tina
Oh my…I’ve always loved your chickpea salad recipe, but this one is now my new favorite. Sorry Kate =( The red pepper flakes give it a punch.
★★★★★
Kate
I guess that is ok… :) Kidding! I’m happy to hear it. This is really good!
Ranvir
I made this a few days ago and I’ll definitely be making it again. I am a mum of three so I really don’t have too much time to dedicate to meals but I am on a mission to lose the baby weight. This recipe has enough of the dressing in it that you can toss it over mixed greens without using additional dressing. I also added some grilled chicken to mine too and it all went together great. I roasted my own bell peppers and I think next time I will just add raw chopped peppers instead because I didn’t care too much for the slimy texture. I also used four large garlic cloves instead of medium ones and the garlic flavour was way too strong so I will scale back on that too.
★★★★
Kate
Thanks for sharing!!
Vicki Taxier
I just found your blog and it looks like I’ll keep coming back for more!
My husband and I have been tossing the idea of becoming vegetarian for some good eating. I have a freezer full of near so we’ll splurge on meat once a week until it’s gone.Yourrecipes sound and look awesome. I don’t think we’ll even miss the meat as we progress.
Thanks so much for the recipes and the photos. I like to see what things look like so I’ll know if I’m on the right track.
Kate
Welcome to the blog, Vicki! You’re welcome. Let me know what you think as you try recipes!
Peggy
This was so good! I like to top my daily veggie salad with something like homemade 4 bean salad – I am using this instead and loving it! Thanks for sharing the recipe…..
Kate
You’re welcome, Peggy!
Tara
Love this recipe! Served it over chopped spinach and quinoa for lunch — a great “transition” recipe from Winter to Spring.
Kate
Sounds like a great way to serve it, Tara!
Audrey Bowen
Jessica’s marinated chick peas were delicious! I’ve already shared the recipe and made it twice this week!!! YUMMM
★★★★★
Kate
Twice! She will love that. Thank you, Audrey.
Mildred Lewis
What should we serve it with? Devoured before this could be thought out properly.
★★★★★
Kate
You could pair with a simple salad! Thank you for your star review.
Kaz Thea
This is my favorite recipe, I love chickpeas and have told some of my friends about your recipes and use this as a top example of the taste, ingredients and simplicity. I brought this to a potluck and to make it go further I added red rice to the recipe and it was perfect.
★★★★★
Kate
Thanks for sharing, Kaz!
jayden
Nice recipe, thanks for sharing, will try it myself
Kate
Let me know what you think, Jayden!
Jamie
I made this for lunch today and it was wonderful! The flavors meld together so well (and I didn’t even give them the 30 min to marinate.. looking forward to eating leftovers that are even better tomorrow!)
★★★★★
Kate
Thank you, Jamie for the review.
Carley
I’d have to say this is one of the best chickpea salads I’ve ever made! Sweet, spicy and delicious. So flavourful.
Kate
Jessica will love that! Thank you, Carley for commenting.
Donna Bridge
I made this recipe a few weeks ago and it was just awesome. Today I made it again and didn’t have a red pepper to roast, so cut some cauliflower up into small florets, then roasted them…. Not bad as an alternative!!
★★★★★
Kate
Thank you for sharing, Donna!
Wendy Gerster
This was amazing! Loved the dressing. Added some chopped raw red peppers for crunch. As someone else wrote, I hardly had time to marinate it more than 20 mins and no room in fridge, but it still tasted great with crusty fresh bread and some carrot and celery sticks for a quick, easy and tasty supper. Thanks a lot! Will definitely use it as a pot-luck contribution soon.
★★★★★
Kate
Wonderful! Thanks for the review, Wendy.
Aneta
Excellent salad!!! It is a keeper!
★★★★★
Kate
Thank you! I’m happy you think so, Aneta.
Linda
I can’t wait to try this. Perfect to take to a summer barbecue so I can stay on my WW diet. Sounds delicious! Thank you!
Kate
You’re welcome!
Julia
Oh. My. This is soooo delicious! Must check out the rest of your site and see what other yummy recipes you have. Thank you!
★★★★★
Kate
Yes, please check out the rest of the blog. A lot of great recipes! I love to hear from you, so thank you for your review and comment.
natasha
This was AMAZING! definitely going on my biweekly meal rotation.
★★★★★
Kate
Great to hear, Natasha!
Sreya V
Hi Kate,
I came across this recipe through a google search and felt a compulsive need to try it, just from looking at the ingredients and lovely pictures. I must say I am very pleased. It turned out to be delicious and quite filling. Thank you!
My modification: I cut back on the garlic cos I’m not a fan and I added a dash of lemon juice to balance out the sweetness.
★★★★★
Kate
Thank you! I appreciate it.
Minnie
Thank you for sharing. I definitely can have this everyday. It is so good! Perfect combination of flavors.
★★★★★
Kate
You’re welcome! Thanks for the review.
Gabrielle
Made these for a work luncheon and they were a huge hit! I used raw red bell pepper and sun dried tomatoes, because that’s what I had. Turned out great!
★★★★★
Kate
A great luncheon option! Thank you for your review.
Paula
Make these! They are always in my fridge. I eat them every day at lunch. So delicious and super easy to make!
Kate
Great!
Allison
So so good! I made this recipe along with another of Kate’s cold salad recipes this week. I also made pita to go with it, but it’s a great stand alone recipe.
★★★★★
Sana
Hi Kate! I love your blog! This recipe sounds wonderful! Do you have any non-alcoholic substitutes for the red wine vinegar? Thanks!
Kate
You could try balsamic vinegar. I haven’t tried it, but it does typically work as a substitute.
Hannah
Okay! Thank you!
Sara
This was delicious! Perfect balance of acid, salty, sweet. I made this as written but divided the mix into 4 meal-size servings and put in mason jars topped with arugula for quick weekday lunches. Perfection. My boyfriend agreed!
★★★★★
Kate
Thanks for sharing! That sounds like a great way to pack for lunch, Sara.
Kim Moore
My family and I are obsessed with this! I’ve had to pass it along several times due to its popularity! Thanks so much for sharing! We find some red onion really adds a nice touch to it. Served with pita and it’s just perfect! Kim
Kate
Love that! You’re welcome, Kim.
dorie anisman
Dear Kate (and of course, Cookie),
I love many of your recipes but I have a general question. We are limiting both sugar and salt in our diet due to health reasons. We’re so used to it, that it’s not a problem. What I wonder is if the honey or maple syrup is ever required for a recipe to work. We’ve left them out or sometimes used a tad of stevia. Same with salt. I imagine there are chemical reasons for salt in baking, but in cooking, I usually don’t add it, and we’re fine with that. Just thought you might have some thoughts. I definitely appreciate your gluten free alternatives.
Dorie
Hilary
I’ve sometimes added stevia to dressings, as my husband is diabetic, and they tasted fine to me. I’ve also experimented with some of the ‘no salt’ salts, but to me they didn’t work as well as the real thing. Now I’m eating more whole foods & less processed (thanks to Kate’s recipes!) I figure I don’t need to worry quite so much about using small amounts of sweeteners/salt.
Natmari's Corner
Looks yummy, I’m always looking for new chickpea recipes!
Kate
Let me know what you think when you try it!
Chelsea
Hello! I mixed the sauce in a big bowl first and then added the other ingredients so I only had to use one bowl. Laziness!
★★★★
Kate
Thanks, Chelsea for the review!
Sammy
I made this last week and it was delicious. I served it with arugula, and it kept well to add to salad the next day for lunch!
★★★★★
Kate
Wonderful, Sammy! Thank you for your review.
Hannah
Would there be a good substitute for the red wine vinegar?
Kate
Balsamic vinegar or apple cider vinegar should work well!
Penny
This salad was excellent. I’m serving it tomorrow but just made it and put in the fridge. Naturally, had to taste test. I used basil infused OO as I had no fresh basil and replaced the red pepper flakes with Shiracha Sauce due to preference. I can see a mound of tuna fish on top, adding some salad greens and/or pasta. My guest tomorrow will be most impressed.
★★★★★
Kate
Well, of course you had to sample it. That’s the job of the cook. Thanks for sharing and for your review, Penny.
Sania
Can I substitute lemon or white vinegar for the red wine vinegar? It’s not available where I live:(
Kate
White wine will work, too.
Rebecca Swarbrick
This was simple and delicious. My toddler doesn’t like chick peas so I blended the salad into a cold soup and he gobbled it up! I also forgot to order the feta and it tasted great with the olives instead.
★★★★★
Kate
What to improvise! I’m glad you were able to get your toddler to gobble it up.
Georgia
Hello Kate!!
I am a huge fan of you, your website and recipes. I trust you, and know that if I want to make something good, I can turn to you!!! Can’t go wrong! Which is why I know I did something wrong with this recipe. I was looking forward to trying it, was imagining the taste and drooling thinking about it. Unfortunately it turned out to be extremely vinegary. The vinegar overpowered everything and couldn’t taste the basil or peppers. I know that I didn’t put more vinegar; in fact I put less. It makes me think that maybe my red vinegar was bad quality or off? I really can’t think of any other reason! You and everyone loves this recipe,and I trust you and your fans :). So basically, I wanted to get your advice on this : I used a generic brand of red vinegar. Am I supposed to use a better quality one? Have you ever found a difference in different brands/ qualities?
Thank you in advance for your time and help, keep up the awesome work!
Kate
Hi Georgia! You’re so welcome. I’m glad you like the blog so much! The vinegar quality can matter. If you followed everything, my guess is that. I prefer the Napa Valley brand. For vinegars, there are a lot of great options.
Georgia
Thank you so much for your reply Kate!!
Georgia
I made it again with a good quality red vinegar ( by good, I don’t mean a super expensive one, just not a generic brand one), and it was perfect!!!! All the flavoura of the roasted peppers, basil, dressing were there and beautifully blended!!! So another 5 star review from me!!
Try it ppl, just pick a better qualit vinegar!!!
kris
Just made this. I’ll be lucky if it lasts until lunch time – it’s so good, I keep sneaking a spoonful!
★★★★★
Kate
Great to hear, Kris!
Monica
I’ve making a lot of health changes the past year or, so and am always looking for healthy ways to dress up sides. I made this recipe last week and it was amazing! I had stop my husband from eating all of it at once. Thank you, Kate. Keep the great healthy recipes coming!!
★★★★★
Kate
Thank you, Monica! I appreciate the review!
JM
So good! Very quick and easy to make.
★★★★★
Kate
Thank you, JM!
Gayle
I made Jessica’s Marinated Chickpea Salad for New Years Day and my guests gobbled it up! I made it a couple days ahead and the flavor kept building. Truly delicious and a good healthy way to start the New Year. I’ll be making it throughout the year. Thanks for sharing!
★★★★★
Kate
You’re welcome, Gayle!
Sophie
This was one of the most delish salads I have had in a long time. I could eat it every day and probably will for some time!
Kate
I’m happy you hear you loved it, Sophie! Thanks for commenting.
Suzanne Etherington
Made these tonight and they are outstanding!!! I added cucumber because I had so much dressing in it the bowl, and subbed a can of northern beans for one of the cans of chickpeas (like you suggested). I served it over a bed of mixed greens and fresh chopped veggies – the perfect meal. It tasted like a five star restaurant salad. Thank you!
★★★★★
Kate
Hooray! You’re welcome, Suzanne. Great way to serve this dish.
Debra
When planning our vacation I was looking for recipe that was cool, tasty, and was made with chickpeas. I found it on your website. Now that we are here on at a busy ocean side place and have already been to the store a few times I realizard unfortunately I forgot the feta. Has anyone tried a different cheese. I have a white cheddar and goats cheese.
Kate
Goat cheese usually works well as a substitute for feta. Let me know what you think, Debra!
Valerie Burnett
Can one use fresh roasted peppers? I roast them on my burner on a gas stove, turning them until almost completely blacked, put them in a plastic bag and seal until cooled, remove as much black skin as possible, devein and de seed, then chop into desired dice.
★★★★★
Kate
You could try it!
Donna
Wow it’s delicious. I could have eaten the whole bowl myself!
★★★★★
Kate
I love that! Thanks for the review, Donna.
Jim Frasure
The base recipe is great, but I had to added 1/2 tsp chipotle pepper powder, red onion, 3 tbls lime juice, artichoke hearts and sliced black olives, and it was over the top good. Wish I had Kalamata olives instead of black. I will add the sliced pepperoncini peppers tonight. Thank you for this one.
★★★★★
Kate
Thank you for sharing your variation, Jim!
Krissy Piscioneri
This is by far the best chickpea salad I ever had!!!!!!
★★★★★
Kate
Love to hear that! Thanks for the review, Krissy!
Rhonda
This looks so good! I would add sundried tomatoes. I love sundried tomatoes. LOL.
Kate
Thank you, Rhonda!
Ania
So delicious!
★★★★★
Kate
Thank you, Ania!
Shelly c matthes
Do you have the macros for this recipe? How big is a serving?
Cant wait to try this.
Kate
Hi Shelly! The nutritional information is below the notes of the recipe. I hope you love it!
Lisa
You can make it non dairy staying close to original concept by subbing cubed tofu for feta!!
Kate
Thanks for sharing, Lisa!
Diana W
This was a huge winner with me and my partner!!! Absolutely going into our regular meal rotation. Thank you Jessica and Kate!
★★★★★
Kate
You’re welcome, Diana! Happy you loved it.
Jennifer Patchett
This was fantastic! I could not believe I ran out of honey so I used a tablespoon of sugar instead which turned out excellent to me! Next time I will make sure I have honey though! I added some baby cucumbers I had on hand but otherwise, this is a go to recipe! Thank you so much for the share! I love the sweet and spicy flavor!
★★★★★
Kate
I’m glad you loved it, Jenifer!
Jo
Just made this and it exceeded my expectations! Delicious the the minute you mix it!
★★★★★
Kate
Great to hear, Jo!
Joshua
Okay, so the recipe is in the refrigerator waiting to “marinate, for best flavor.” I’m very excited as everything i’ve made from this blog ha been fantastic. Jury is out. Will report back. Giving 5 stars in anticipation.
★★★★★
Kate
What did you think?
Joshua
I’m happy to say that it turned out beautifully. Quite delicious. The entire batch was eaten in one sitting as I fed some friends who had just disembarked a flight returning from Mexico. They loved it! Will definitely be making it again.
★★★★★
Joshua
Ok, so I made this again. It, again, is sitting in the refrigerator in order to “marinate, for best flavor.” My vegetarian girlfriend has just returned from France and is coming for lunch tomorrow with some dear friends. It is so nice to have a solid, dependable recipe to share with them. Incidentally, I added a can of whole artichoke hearts that I chopped up. Also will be serving your crazy avocado dip with sliced cucumbers, carrot sticks, celery sticks, sliced bell peppers and cherry tomatoes. I will continue to enjoy exploring your recipes. Thank you.
★★★★★
Kate
Hi! I made this today, and we are about to sit down to have it for dinner. When I clicked on the Nutrition Information button, there’s only s note stating that the nutrition information provided is from an online calculator. Perhaps the link to the actual info is broken? Thanks!
Kate
Hi! I’m sorry you are having issues. I’m currently looking into it with my web team!
Jen
Made this for a cookout today and it is fantastic! Better love garlic! (Which I do!) Easy to put together. Will make again and again!
★★★★★
Kate
Great to hear, Jen!
Doug
Just made this salad on our holiday in Tuscany. Really nice, had to use lemon juice as we didn’t have red wine vinegar. Will definitely make again. Thank you
★★★★★
Kate
I love it! Thank you for your review, Doug.
Katy
I accidentally opened 2 cans of chickpeas thinking they were black beans, so marinated chickpeas it is. I didn’t have roasted peppers, so used 2/3 cup chopped fresh red pepper, also didn’t have basil, so I just added all purpose seasoning. Initial tastes are amazing, but I’m letting it hang in the fridge. I have a vegetarian daughter who lives chickpeas, so I think she will love this salad too!
★★★★★
Elizabeth
This is a great recipe. I LOVE the spiciness and mix of flavors. I’m not a fan of roasted red peppers, so that would be the only thing I’d want to change–maybe fresh bell pepper instead?
★★★★★
Sara
These delicious beans are so easy to make! They’re a great lunch on the go and when thrown on a pile of fresh greens. I used cannellini beans and I added pine nuts, hemp seeds, and chia seeds for protein. I also used parmesan instead of feta. I added regular diced red peppers and lemon juice for freshness. I love how simple, freshe, and versatile this recipe is!
★★★★★
Kara
Made it last night for NYE at a friends. It was a big hit! I added diced cucumber and tomatoes to it and I will definitely be making it again.
★★★★★
Kate
A great dish to have for a fun time with friends! Thanks for sharing, Kara.
Roxana Ruiz
I just made it and It is DELICIOUS I just bought your book and can wait to star cooking everything. This chickpea Salad is pretty good…
★★★★★
Greta Bordelon
I made this last night and I can’t say enough about how delicious and fresh this is!! My husband and I could have eaten the whole bowl (and almost did). I have yet to dislike anything I have made from this website. The dressing itself would be good on a shoe! Keep doing your thing!
★★★★★
Kate
Thank you, Greta!
Sandy
This is an AWESOME recipe. I’m not a big chickpea lover, but this is my go to recipe especially if I’m trying to increase my fiber. The flavors go together well. Can’t get enough of it. Thanks for sharing.
★★★★★
Lana
This has become my new favorite side dish. I have been eating it all week at lunch and have already bought more ingredients for next week too! Thank you so much for sharing it!
★★★★★
Candi Brooks-Williams
This was so divine. I had to make a few substitute due to not having everything but seriously WOW. I added a tin of kidney beans and parsley as I only had a tiny bit of basil. Then I ran out of Olive Oil, so topped up plain olive with an Olive Oil infused with fennel. That just took it to a new leavel and served it on a bed of lettuce. Thanks
★★★★★
Ginger Welsh
My husband said this is the best salad he’s ever eaten. So that’s some high praise! I added a big handful of shrimp meat to make it more like a meal. Absolutely delicious!!! I think I’ll add some diced cucumber next time.
★★★★★
Ruth D. Rivera
I’m going to make this with homemade almond feta and raw red bell pepper. I’ll let you know how it goes.
Lori G
This was by far the best chickpea salad Ive ever had! I did use low fat feta and made a day before serving. Was perfect
★★★★★
Maria
Thank you! love this chickpeas salad, I made them 3 times already.
★★★★★
Dana
Can I substitute the same amount of agave nectar or maple syrup for honey to make it vegan?
Kate
Yes, you can! I generally opt for maple syrup, but the neutral flavor of agave might be a better fit here. I haven’t tried this recipe without the feta/with an alternative sweetener, though. If you want a vegan chickpea salad that will for sure turn out great, I’d try my carrot and chickpea salad.
jenni
This was very delish. Served in whole-wheat pita pockets. Switched roasted peppers for sun-dried tomatoes. I also cooked dry chickpeas…word of caution… although I don’t believe the flavor changed, the heat from the still-warm chickpeas melted the cheese (I used goat instead of feta)… so I suggest letting the chickpeas cool completely before adding the cheese.
★★★★
Jamie
This is so fast & easy. I always have these ingredients except fresh basil so I used dried. Next time I will try adding some red onion and fresh parsley. I will also experiment with some other tips I just read in the comments- serve on greens or add celery for cruch. Kalmata olives sound good too. So many options!
★★★★★
Juliana
I made this recipe for a cookout with friends, and as the only vegetarian there, I was unsure if people would choose this bean salad over their smoked brisket. Well, everyone LOVED it! Such a great dish, delicious on its own, fantastic on a salad I even put some in a sandwich – yummy! I highly recommend this recipe. I didn’t have enough roast red peppers, so I added some sun-dried tomatoes, really good.
★★★★★
Taj Homayouni
I gobbled this up! Delicious! Thank you so much
★★★★★
Julie
I just love the flavors of this salad. I did not use cheese (trying to avoid cow dairy). I substituted with olives (green cerignola) but I think I’d even try a little crumbled goat cheese next time! I may even add some purple cabbage to add extra color. Thanks for sharing your talent, Kate!! I can’t wait to make again
★★★★★
Toni Mendillo
Love the chickpea salad. Thank you for sharing!
★★★★★
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Johnny Reinhard
Yay! I’m so glad you found this post helpful! Good luck!
Marana
Just discovered this recipe and it is SO GOOD. I love Au Bon Pain’s premade caprese chicken boxes and the marinated chickpeas in it taste identical to this. I replaced roasted red peppers with sun-dried tomatoes as I’m not a huge pepper fan. I might replace the pepper flakes and honey with Mike’s Hot Honey next time!
★★★★★
Kate
Thank you for sharing!
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What a great read – I’ll be sharing with my husband. This is appreciated!
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Super interesting.
Shae
Hi Kate – the nutrition info is missing on this recipe x
Kate
Hi Shae! It is showing for me. You may need to give it a second to load. If you still are having issues, please let me know.
Debbi
Another gem I had somehow overlooked. Perfect as written and the best part is NO COOKING required! Perfect for a hot summer night, potluck, picnic…
Thank you for always coming to the rescue with meal planning and delicious never fail recipes.
★★★★★
Jacki
This salad is a total win–even my 4 year old gobbled it up. After I had eaten the salad my husband looked at the vinaigrette left in my bowl and was like, “you’re going to want to drink that.” Yes, it’s all that good. Glad you posted the picnic recipe lineup–this is going into our summer rotation!
★★★★★
Kate
I love that! Thank you for sharing, Jacki.