1tablespooncapersnonpareil preferred, rinsed and drained
1garlic clovefinely chopped
2cupsdrained cooked or canned chickpeasdrained and rinsed
Kosher or sea salt
Freshly ground black pepper
1largehard-boiled egg yolkfinely 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.