aperitivo número dos
The recipe for these marinated chickpeas, aka garbanzo beans, comes from Real Simple Magazine. I tweaked it a tiny bit.
This was appetizer #2 for my European Dinner Party. I used the chickpeas as the centerpiece for a Spanish tapas plate, which also included prosciutto, Manchego cheese, olives, Iberico cheese, salami, and baguette slices.
Marinated Chickpeas
15-ounce can chickpeas, drained and rinsed
1/2 cup dried cranberries
1/4 cup diced roasted red peppers
1/4 cup chopped fresh Italian parsley
3 green onions, trimmed and minced
3 tablespoons olive oil
1 tablespoon Sherry vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a medium bowl, combine the chickpeas, cranberries, roasted peppers, parsley, and green onion.
Stir in olive oil, vinegar, salt, and pepper.
Cover and let marinate at room temperature for at least 30 minutes and up to 2 hours before serving at room temperature. Refrigerate leftovers, and bring back to room temperature before serving.
Serves 4 to 6
2 comments
I kind of just want to make this little for myself for dinner one night…
We only ate a handful of the chickpeas at the dinner party, so your dad did exactly that – he had them for dinner one night while I was working. Go for it!
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