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Mediterranean Marinated Chickpeas

These make ahead marinated mediterranean chickpeas are perfect for meal prepping! Use for lunches or dinners, salads or wraps. Delish!
5 from 22 votes
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  • 2 (14 ounce) cans chickpeas, drained and rinsed
  • 1 (12 oz) jar roasted red peppers in olive oil and garlic, chopped
  • 4 oz jar sun dried tomatoes marinated in oil, chopped (I pat them dry first)
  • 4 ounces feta cheese, crumbled
  • ¼ cup chopped kalamata olives
  • 1 lemon, zest freshly grated and juiced
  • ½ teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 ½ tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • cup olive oil, preferably from the jar of roasted red peppers

for serving:

  • baby english cucumbers, chopped
  • chopped fresh parsley


  • In a large bowl, combine the chickpeas, red peppers, sun dried tomatoes, feta, olives, lemon zest, juice , pepper flakes and oregano. Stir to combine.
  • In a smaller bowl, whisk together the vinegar, honey, garlic, salt and pepper. Whisk in the olive oil. I love to use the residual olive oil from the jar of roasted red peppers (or even the sun dried tomatoes). If you don’t have enough, just use as much as you have. Or just use regular extra virgin olive oil.
  • Pour the mixture over the chickpeas. Cover and refrigerate. These stay great in the fridge for about 4 days.
  • These are so versatile! Every time I eat these, I like to stir in fresh cucumber and fresh parsley - as much as you wish. I will stir these in and let them sit for 5 minutes or so. Then I’ll use the chickpeas as desired - eat them as is, add them to salad, to a pita, on toast - anything!

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