Marinated Chickpeas with Bell Peppers and Cucumbers

chickpeas and vegetables in a white bowl

4.34 from 3 votes

Marinated Chickpeas with Bell Peppers and Cucumbers

If you’re looking for a side dish that can be made ahead and is great served at room temperature, marinated chickpeas are just the thing! Combined with colorful vegetables and a simple dressing, this dish is naturally vegetarian and gluten-free.

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Prep Time15

Total Time15

Course: Side Dish

Keyword: bbq side dish, easy salad, easy salad recipe, gluten free, party and entertaining, potluck recipe, summer, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Mixing Bowl

Ingredients

1/4 cup Extra Virgin Olive Oil
2 Tablespoons Red Wine Vinegar
2 teaspoons Dijon Mustard
1 teaspoon Honey
1 teaspoon Italian Seasoning
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 14-ounce cans Garbanzo Beans / Chickpeas, drained and rinsed
1 cup finely diced Red Bell Peppers
1 cup finely diced Cucumbers (preferably a seedless variety like Persian cucumbers)
1/4 cup finely diced Red Onion
Fresh Basil, chopped (optional)

Instructions

In a large mixing bowl, whisk together olive oil, vinegar, mustard, honey, Italian seasoning, paprika, salt, and pepper.
Stir in beans, bell peppers, cucumbers, and red onions until evenly combined.
Refrigerate for at least an hour and up to 3 days (the flavors will continue to develop the longer the chickpeas marinate).
Stir in basil right before serving. Serve chilled or room temperature.

Notes

Salt - The amount of salt needed will vary depending on whether you’re using regular or low-sodium chickpeas. Taste the marinated chickpeas just before serving and stir in a bit more salt as needed.

Nutrition