Italian Marinated Chickpeas

Course: Salad, Snack, Topping

Cuisine: American, Italian

Keyword: Plant-based, vegan

Prep Time: 10

Servings:

Calories: 21kcal

Author: Cindy Rainey

These versatile little Italian Marinated Chickpeas can be eaten as a snack, used as a salad accoutrement , thrown on top of a pizza, or mashed up as a filler in my Italian Zucchini Boats. They are vegan, plant-based, and oil free.

Print Recipe

Ingredients

Marinade

1/4 cup red wine vinegar
1 teaspoon agave nectar
2 teaspoons Italian seasoning
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 Tablespoon nutritional yeast

Putting It Together

1 15.5 ounce can chickpeas
1/4 cup roasted red pepper from a jar, chopped

Instructions

Marinade

Mix all marinade ingredients together in a medium bowl. Set aside.

Putting it Together

Drain but don't rinse chickpeas.
Chop roasted red peppers.
Combine all ingredients. Put in an airtight container and marinade for a few hours. Will keep in refrigerator for several days.

Notes

Use jarred roasted red peppers. Make sure they are not bottled in oil.

Not necessary to drain if used in salad.

Drain if used to top pizza.

Nutrition