Marinated Chickpeas

Marinated Chickpeas Recipe
Photo: Jan Smith
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.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Julie Grimes Bottcher,

Cooking Light

October 2005
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