aperitivo número dos
The recipe for these marinated chickpeas, aka garbanzo beans, comes from Real Simple Magazine. I tweaked 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.
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.