2 ½ cups canned chickpeas/garbanzo beans, rinsed and drained (you may also simmer them for a few minutes for more tenderness)
2 Tablespoons best quality red wine vinegar
5 garlic cloves, minced
2 Tablespoons mixed fresh herbs, chopped, such as thyme, rosemary, chives, oregano etc or more to taste
½ cup extra virgin olive oil
½ cup black, oil-cured olives, pitted
1/2 cup finely minced onion
- In a medium glass or ceramic bowl combine vinegar, oil, garlic, herbs, salt and pepper.
- Toss in chickpeas.
- Add olives and onion and mix well and cover.
- Allow to marinate several hours in the refrigerator, mixing several times.
- Serve at room temperature.
Makes 3 ½ cups
Recipe adapted from Margee Smith