Grilled Marinated Chickpeas and Sweet Peppers

These grilled marinated chickpeas feature tender chickpeas and mini sweet peppers marinated for hours in a fresh lemon herb sauce and grilled until crispy.

Marinating isn’t just for the meats in our house! Vegetables deserve the royal treatment too and we’re definitely giving it to them today.

Chickpeas and mini sweet peppers are the perfect duo in this dish and soak up ALL the goodness from an incredibly flavorful lemony olive oil + herb dressing. A quick trip to the grill and we’ve got some serious summer eats on our hands.

Truth be told, you may very well eat that entire pan up there.

There’s nothing complex about this recipe! We’re treating the sweet peppers and chickpeas just like we would meat with a simple lemon-based marinade spiced up with lots of garlic and a variety of fresh herbs.

A quick 2-4 hour marinade later and it’s ready for the grill!

These Chickpeas feature…

• Crispy chickpeas and tender mini sweet peppers
• A flavorful herbed lemon garlic marinade
• Easy to prep ahead of time and only minutes to grill

Making the Grilled Chickpeas

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Olive oil
• Lemon
• Honey
• Garlic
• Parsley
• Basil
• Shallot
• Chickpeas
• Mini sweet peppers
• Feta cheese

Tips for Perfect Grilled Chickpeas

1. Drain and rinse chickpeas – remove as much liquid as you can from the chickpeas to prevent this from watering down the marinade.
2. Use fresh herbs, garlic, and lemon – using these ingredients fresh adds lots of flavor to the marinade.
3. Marinate 2-4 hours – I find that between 2-4 hours is the most optimal for marinating vegetables. Any shorter than 2 hours and they won’t soak up the marinade flavors. Any longer than 4 and the vegetables may turn mushy.
4. Use a grill pan or tin foil – I prefer using a grill pan to cook the chickpeas and peppers, but a sheet of tin foil also works well.
5. Reserve some of marinade – save about 1/4 cup marinade for tossing in the vegetables after grilling.

Recipe Variations

Try these ideas for a different twist on this recipe.

• Use different vegetables – replace the peppers with sliced mushrooms, green beans, zucchini, or broccoli.
• Use full-size peppers – replace the mini sweet peppers with 2 medium sweet peppers cut into 1-inch cubes.
• Try different herbs – try replacing the parsley and basil with cilantro, mint, oregano, or chives.
• Make it vegan – use agave in place of the honey and skip the feta for a vegan-friendly recipe.

Stovetop and Oven Instructions

Don’t have a grill? You can still make this recipe on the stovetop or in the oven instead.

Stovetop: working in batches, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat (or brush over a large cast iron grill pan) Once pan is hot, add chickpeas and peppers and sear 6-8 minutes, tossing occasionally until peppers are tender and chickpeas are crispy.

Oven: arrange chickpeas and peppers in a single layer on a large greased sheet pan. Roast at 400F 20-25 minutes until peppers are tender and chickpeas are crispy.

If you’re growing weary of cold summer salads on your dinner menu, I highly recommend you give these chickpeas + peppers a shot! The chickpeas cook up so crispy, the peppers are perfectly tender, and they both soak up allll that herby goodness incredibly well.

Giving grilled meats a serious run for their money, for real.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other summery vegetables dishes next!

• Grilled Portobello Mushroom Gyros
• Charred Poblano Corn Salad
• Grilled Zucchini and Peppers