Marinated Chickpeas

although good in theory, the overwhelming flavor in this was salt. Couldn't taste anything else. I did use olives in stored in a brine. Perhaps different ingredient sources could reduce the sodium content. It was so bad that I tossed out the left overs.

Not bad but high in sodium. Try using no salt added canned chickpeas (seem to be more available in the grocery store, especially in the organic section), but still rinse/drain. Also, I always rinse olives and capers before using - doesn't do a lot if you are watching sodium, but if its the salty flavor, this might help.

Noting previous reviewers comments that the result was too salty, I omitted the pickled banana peppers and feta. I added chopped fresh tomato for color. I also cooked dried garbanzo beans in a pressure cooker so avoided the additional salt in canned beans. My husband tried it and said "Wow!" We loved it.