Gingery Marinated Chickpeas |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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This is best when made several days before eaten. Put on top of salad greens, or on mixed with hot rice. You may use canned chick peas for this. I got this from an old notebook which I had written recipes in a long time ago. I suspect it comes from Moosewood cookbook. Prep time does not include cooking of chickpeas. Ingredients:
3 cups dried garbanzo beans, soaked at least 4 hours, cooked till tender, 1 1/4-1 1/2 hours (or use 4-4 1/2 cups canned) |
5 -6 tablespoons extra virgin olive oil |
3 -4 tablespoons lemon juice |
1 -2 large garlic clove, minced |
1 -2 tablespoon finely minced gingerroot |
2 -3 tablespoons red wine vinegar |
1 teaspoon salt |
1/2 cup finely minced red onion |
fresh ground black pepper |
Directions:
1. Rinse and drain completely cooked chickpeas.
2. Combine everything, mix well, cover tightly and let marinate.(will last for up to 2 months).
3. Stir from the bottom occasionally during marinating.
4. Makes about 5 cups. Enjoy!
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