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aperitivo número dos

The recipe for these marinated chickpeas, aka garbanzo beans, comes from Real Simple Magazine. I tweaked a tiny bit.

tapas plate

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 the olive oil, vinegar, salt and pepper.

marinated chickpeas

Cover and let marinate at room temperature for at least 30 minutes and up to 2 hours before serving at room temperature. Refrigerate leftovers, bring back to room temperature before serving.

plate of tapas

Serves 4 to 6


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2 comments

1 Marissa { 11.05.13 at 8:21 AM }

I kind of just want to make this little for myself for dinner one night…

2 Linda Hopkins { 11.05.13 at 9:02 AM }

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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