Spanish-Style Marinated Chickpeas with Capers and Red Pepper
Equipment
- medium serving bowl,
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons finely chopped Vidalia onion
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons red wine vinegar
- 1 tablespoon capers nonpareil preferred, rinsed and drained
- 1 garlic clove finely chopped
- 2 cups drained cooked or canned chickpeas drained and rinsed
- Kosher or sea salt
- Freshly ground black pepper
- 1 large hard-boiled egg yolk finely chopped, for garnish
Instructions
- In a medium serving bowl, whisk together the extra-virgin olive oil, finely chopped Vidalia onion, finely chopped red bell pepper, finely chopped fresh flat-leaf parsley, red wine vinegar, capers, and finely chopped garlic.
- Stir in the drained and rinsed chickpeas into the dressing mixture until well coated.
- Season with kosher or sea salt and freshly ground black pepper to taste.
- Let the marinated chickpeas sit at room temperature for 1 hour to allow the flavors to meld.
- Before serving, sprinkle the finely chopped hard-boiled egg yolk over the marinated chickpeas.
- Serve at room temperature and enjoy the flavorful Spanish twist on this Marinated Chickpeas with Capers and Red Pepper dish!
Notes / Tips / Wine Advice:
Wine Advice:
A light and fruity Spanish Rosé or a crisp Albariño would complement this dish nicely.Nutritional Information
Calories: 280 kcal | Carbohydrates: 22 g | Protein: 7 g | Fat: 18 g | Fiber: 6 g | Sugar: 2 g