If you want something spicy and sweet, these chickpeas that have been marinated are the way to go. This dish is great on its own as a snack or light meal, but it's also great on salads or in pitas.
– 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpea – ⅔ cup chopped roasted red peppers (I used most of a 12-ounce jar) – ⅔ cup crumbled feta cheese – ½ cup chopped fresh basil – ⅓ cup olive oil – ¼ cup red wine vinegar – 1 tablespoon + 1 teaspoon honey – 4 medium cloves garlic, pressed or minced – ½ teaspoon dried oregano – ½ teaspoon salt – ½ teaspoon freshly ground black pepper – ½ teaspoon red pepper flakes (scale back significantly if sensitive to spice)
Chickpeas, red peppers, feta cheese, and basil should be mixed together in a bowl that is suitable for serving.
To prepare the seasoning, combine the olive oil, vinegar, honey, garlic, oregano, salt, pepper, and red pepper flakes in a small bowl and whisk them together.
Put the dressing on top of the chickpeas and mix them around. For the best taste, put the bowl in the fridge with the lid on for at least 30 minutes.
When kept in the refrigerator, the salad has the potential to be kept for a period of up to five days.