Marinated Chickpeas

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

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Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 30%
  • Fat: 5.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 5.6g
  • Carbohydrate: 23.7g
  • Fiber: 4.4g
  • Cholesterol: 4mg
  • Iron: 1.6mg
  • Sodium: 305mg
  • Calcium: 63mg

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

  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.
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