Name: Marinated Chickpeas with Slow-Roasted Red Peppers & Feta Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 720 g (3 cups) cooked chickpeas (from 1¼ cups dry); 2 large red bell peppers, cut into strips; ⅓ red onion, sliced thin; 15 garlic cloves, peeled and halved or quartered; 110 g (about 4 oz) feta cheese of choice; 60 g (about 2 oz) pitted Kalamata olives, sliced; 10 cherry tomatoes, sliced; ⅓ cup olive oil; 2 tablespoons fresh lemon juice; 1½ tablespoons red wine vinegar; 1 teaspoon dried oregano; ½ teaspoon dried basil; ¾ teaspoon salt, or to taste; Pinch of black pepper; ½ tablespoon honey (whisked to integrate); Pinch of fresh chopped dill for garnish; 360 g (about 1½ cups) plain yogurt (at least 2% fat recommended); 1 organic cucumber, peeled, grated, and well strained (about 1 cup); 2 tablespoons fresh lemon juice; 2 garlic cloves, minced; Drizzle of honey; ⅓ teaspoon sea salt, or to taste; 2 tablespoons fresh dill, chopped

Introduction

This Marinated Chickpeas with Slow-Roasted Red Peppers & Feta is a delicious Greek-inspired dish perfect for spring. Warm chickpeas soak up a tangy marinade, paired with jammy red peppers, caramelized garlic, and creamy feta. Enjoy it on its own, as a salad, or tucked inside a pita with tzatziki for a satisfying meal.

A fresh salad is served on a white plate placed on a white marbled surface, topped with beige chickpeas forming the base layer. Scattered throughout are sliced dark purple olives and thin strips of red onion adding texture. On top, bright red roasted bell peppers and halved cherry tomatoes create vibrant pops of color. Crumbled white feta cheese is spread unevenly over the salad with a small lemon wedge resting near the edge. A small green herb leaf adds a final touch near the center. In the background, a whole yellow lemon with its green leaf is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

720 g (3 cups) cooked chickpeas (from about 1¼ cups dry)

2 large red bell peppers, cut into strips

⅓ red onion, sliced thin

15 garlic cloves, peeled and halved or quartered

110 g (about 4 oz) feta cheese

60 g (about 2 oz) pitted Kalamata olives, sliced

10 cherry tomatoes, sliced

For the Marinade:

⅓ cup olive oil

2 Tbsp fresh lemon juice

1½ Tbsp red wine vinegar

1 tsp dried oregano

½ tsp dried basil

¾ tsp salt, or to taste

Pinch of pepper

½ Tbsp honey (whisked to blend)

Pinch of fresh dill, chopped (for garnish)

For the Easy Tzatziki:

360 g (about 1½ cups) plain yogurt (suggest 2% fat or higher)

1 organic cucumber, peeled, grated, and moisture squeezed out (about 1 cup)

2 Tbsp fresh lemon juice

2 garlic cloves, minced

Drizzle of honey

⅓ tsp sea salt, or to taste

2 Tbsp fresh dill, chopped

Instructions

Step 1: Cook the chickpeas in plenty of water until they reach your desired texture, ideally al dente with some bite (this usually takes over an hour).

Step 2: While chickpeas cook, preheat your oven to 300°F (150°C) and prepare the marinade by whisking together olive oil, lemon juice, red wine vinegar, oregano, basil, salt, pepper, and honey until fully combined. Taste and adjust seasoning.

Step 3: Place the warm cooked chickpeas in a large casserole dish and mix in the tomatoes, sliced onion, olives, and half of the feta cheese.

Step 4: Pour the marinade over the chickpea mixture and toss gently to combine well.

Step 5: Arrange the red pepper strips and garlic cloves on a baking sheet. Drizzle with 1½ to 2 Tbsp olive oil, sprinkle with salt, and toss to coat. Spread them out evenly.

Step 6: Roast the peppers and garlic in the oven for 45 minutes to 1 hour until the peppers are soft and wilted and the garlic is caramelized but not burnt. Watch closely near the end.

Step 7: Remove roasted peppers and garlic from the oven and fold them into the chickpea mixture. Toss to combine and garnish with fresh dill and the remaining feta.

Step 8: For the tzatziki, combine the grated, drained cucumber with yogurt. Add lemon juice, minced garlic, salt, honey, and fresh dill. Stir well and adjust seasoning to taste.

Step 9: To serve in pita, spread a generous amount of tzatziki inside warmed pita bread, fill with the chickpea mixture, wrap in foil, and bake at 350°F (175°C) for 15-20 minutes until warmed through. Enjoy!

Tips & Variations

Cooking chickpeas from dry beans gives better texture and flavor than canned; soak and simmer until tender but still firm.

Try adding chopped fresh parsley or mint for an extra herbal note.

If you prefer, omit the pita and serve the dish as a salad with a dollop of tzatziki on the side.

Adjust the amount of garlic depending on your taste—roasting mellows its sharpness beautifully.

Substitute honey with maple syrup or agave for a vegan option.

FAQs

Can I use canned chickpeas instead of dried?

Yes, you can use canned chickpeas for convenience, but cooking from dried beans gives a better texture and helps the marinade absorb more effectively. If using canned, rinse well and add them while still warm if possible.

How do I prevent the garlic from burning while roasting?

Cut garlic cloves into larger pieces rather than thin slices to reduce burning. Roast at a low temperature (300°F) and keep an eye on them towards the end of cooking to remove if they start to brown too quickly.