Tapas Plate with Marinated Chickpeas

DSC02312We made a tapas plate for dinner one night last week with Manchego cheese, mixed olives, a baguette, prosciutto, olive oil, and marinated chickpeas. The flavors and the wonderful simplicity of the meal brought me back to Spain. It makes for a great appetizer spread or meal. The marinated chickpeas are also a delicious side on their own.

Marinated Chickpeas (from Real Simple, June 2010; serves 4)

1 15-ounce can chickpeas, rinsed
1/2 cup raisins
1/4 cup chopped roasted red peppers
1/4 cup chopped fresh flat-leaf parsley
2 scallions, sliced
3 tablespoons olive oil
Kosher salt and black pepper

In a medium bowl, combine the chickpeas, raisins, roasted peppers, parsley, scallions, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

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