Gingery Chickpeas

This recipe serves:  2 4 6 8

1 cup chickpeas (garbanzo beans), soaked at least 4 hours and then cooked until tender (about 1 1/2 hours)
2 tablespoons olive oil
1 1/3 tablespoons lemon juice
1 clove garlic, minced
2 teaspoons ginger, minced
1 tablespoon red wine vinegar
1/3 teaspoon salt
3 tablespoons red onion, finely minced
black pepper
1. Rinse and thoroughly drain the cooked chick peas.

2. Combine all of the above ingredients, mix well, cover tightly, and let marinate overnight. Will last for several weeks if kept refrigerated. Allow to come to room temperature before serving.

Serving Size: about 1/3 cup

SEE ALL THE FACTS

• Print this recipe
• Email to a friend