Description
A vibrant, Greek-inspired dish featuring warm, marinated chickpeas combined with slow-roasted red peppers, caramelized garlic, kalamata olives, cherry tomatoes, and melty feta cheese. Served as a salad or tucked into pita bread with a refreshing homemade tzatziki sauce, this recipe offers perfect spring flavors and textures with a delightful balance of tangy, savory, and sweet notes.
Ingredients
Scale
Chickpea Mixture
- 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
Marinade
- 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
Easy Tzatziki
- 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
Instructions
- Cook Chickpeas: In a large pot, boil dry chickpeas in plenty of water until just tender but still holding shape, about 1 hour, aiming for al dente texture. Drain and keep warm.
- Prepare Marinade: In a bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, basil, salt, pepper, and honey thoroughly until honey is fully integrated. Taste and adjust seasonings as needed.
- Combine Chickpea Mixture: Place warm cooked chickpeas in a large flat casserole or bowl. Add sliced tomatoes, red onion, Kalamata olives, and half of the crumbled feta cheese. Pour the marinade over and gently toss to combine, allowing flavors to meld.
- Slow-Roast Peppers and Garlic: Preheat oven to 300°F (150°C). Spread red pepper strips and halved/quartered garlic cloves on a baking sheet. Drizzle with 1.5-2 tablespoons olive oil and sprinkle with salt. Toss gently to coat and spread evenly. Roast for 45 minutes to 1 hour until peppers are soft and garlic is caramelized and golden but not burnt, monitoring closely.
- Incorporate Roasted Vegetables: Remove roasted peppers and garlic from oven and add to the chickpea mixture. Toss gently to combine all ingredients. Garnish with remaining feta and fresh dill as desired.
- Make Tzatziki: In a bowl, combine strained grated cucumber with yogurt. Add lemon juice, minced garlic, honey drizzle, sea salt, and chopped dill. Mix well and adjust seasoning to taste.
- Serve: For pita wraps, fill pita pockets generously with the chickpea mixture and tzatziki. Wrap in foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. Alternatively, serve chickpea salad warm or at room temperature with a dollop of tzatziki on the side.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Chickpeas will continue absorbing marinade, so reheat gently before serving to revive flavors and juiciness.
Notes
- Cooking chickpeas from dry yields better texture and flavor than canned.
- Keep an eye on garlic during roasting to prevent burning.
- The dish is versatile: serve as salad, in pita with tzatziki, or as a side.
- Marinade absorption improves when chickpeas are warm.
- Tzatziki can be adjusted for garlic intensity and sweetness.
- Leftovers improve in flavor after marinating but may need warming to regain the warm, jammy texture.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: Greek
Keywords: marinated chickpeas, slow-roasted red peppers, feta cheese, Greek salad, tzatziki, vegetarian, Mediterranean, healthy, pita sandwich
