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Appetizers, Salads | |
| 2 cans chickpeas (garbanzo beans); drained and rinsed 1/2 a medium sized red onion, sliced thinly 2 cloves garlic, minced very thinly 1 tsp red pepper flakes 2 tsp oregano leaves from about 6 sprigs fresh thyme 1 tbs chopped fresh rosemary 1/3 cup red wine vinegar 1/4 cup olive oil Juice and zest from one lemon Salt and pepper, to taste | |
| Chop up red onion, place in a small bowl and top with the red wine vinegar; set aside. In the meantime, mix together the chickpeas, rosemary, thyme, garlic, and red pepper in a large bowl, being careful as you stir so that the chickpeas don�t get mashed up. Then, add the red onion along with the vinegar back into the chickpea mix. Stir again. Pour in olive oil, lemon juice and zest, salt and pepper, and stir again so everything is well coated. Refrigerated for about 1/2 an hour and serve. Good for one week. | |
Excellent | |
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