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These grilled marinated chickpeas feature tender chickpeas and mini sweet peppers marinated for hours in a fresh lemon herb sauce and grilled until crispy.
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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.
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 servings
Calories 288kcal

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1/2 cup freshly-squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 1 tablespoon honey or agave nectar
  • 3 medium cloves garlic, minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh basil
  • 1 small shallot, thinly sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 8 mini sweet peppers, cored and halved
  • Kosher salt and pepper to taste
  • 1/2 cup crumbled feta cheese
  • Additional minced parsley and basil for garnishing

Instructions

  • In a large shallow bowl, whisk olive oil, lemon juice, zest, honey, garlic, parsley, and basil until smooth. Fold shallot, chickpeas, and sweet peppers into marinade until evenly coated and season well with salt and pepper to taste.
  • Cover bowl with plastic wrap and transfer to refrigerator. Allow chickpeas and peppers to marinate at least 2 hours or up to 4, tossing occasionally to evenly coat in marinade.
  • When ready to grill, use a slotted spoon to remove chickpeas and peppers from marinade and pat dry with paper towels (reserve 1/4 cup marinade). Preheat an outdoor grill to 400F OR prepare a large nonstick pan to use indoors on stovetop by greasing well.
  • Grill chickpeas and peppers on a sheet of nonstick aluminum foil or in a grill pan on outdoor grill OR on stovetop 6-8 minutes, tossing occasionally until chickpeas and peppers are slightly charred.
  • Transfer chickpeas and peppers to a serving bowl and drizzle with reserved marinade. Season with additional salt and pepper to taste and toss until evenly coated. Top with feta and additional fresh herbs if desired. Serve warm and enjoy!

Notes

Storing Instructions
Chickpeas and sweet peppers are best if served immediately after grilling.

Nutrition

Serving: 8 oz chickpeas and peppers | Calories: 288kcal | Carbohydrates: 29g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 223mg | Potassium: 381mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2182IU | Vitamin C: 89mg | Calcium: 141mg | Iron: 3mg