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Marinated Chickpeas

Photo: Jan Smith
Yield 6 servings (serving size: 1/2 cup)
Add Mediterranean flavor with kalamata olives, feta cheese, parsley and rosemary. Once you've served this as a side dish, you can toss the leftovers with pasta for a main-dish pasta salad.

Ingredients

  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup kalamata olives, pitted and coarsely chopped
  • 1/4 cup pickled banana peppers, coarsely chopped
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 2 teaspoons chopped fresh chives
  • 1 teaspoon chopped fresh rosemary
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 2 garlic cloves, minced

Nutrition Information

  • calories 162
  • caloriesfromfat 30 %
  • fat 5.4 g
  • satfat 1.2 g
  • monofat 2.9 g
  • polyfat 0.9 g
  • protein 5.6 g
  • carbohydrate 23.7 g
  • fiber 4.4 g
  • cholesterol 4 mg
  • iron 1.6 mg
  • sodium 305 mg
  • calcium 63 mg

How to Make It

  1. Combine the first 7 ingredients in a medium bowl. Combine juice, oil, and garlic, stirring with a whisk. Drizzle over bean mixture; toss to coat. Chill at least 1 hour.