Marinated Chickpeas

Name: Marinated Chickpeas
Total time: 5 min
Ingredients: 3 to 4 cups cooked chickpeas (from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained), see Note; 1/2 cup extra-virgin olive oil; 6 tablespoons sherry vinegar or white wine vinegar; 1 small shallot, finely minced; 1 medium garlic clove, finely minced or pressed through a garlic press; Kosher salt and freshly ground pepper

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cooking.nytimes.com

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Total: 5 minutes

Servings: 4

Author : J. Kenji López-Alt

chickpea olive oil shallot

Ingredients

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3 to 4 cups cooked chickpeas (from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained), see Note1/2 cup extra-virgin olive oil6 tablespoons sherry vinegar or white wine vinegar1 small shallot, finely minced1 medium garlic clove, finely minced or pressed through a garlic pressKosher salt and freshly ground pepper

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Instructions

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Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.