Ingredients
- 1 tin chickpeas
- 1 1/2 tablespoon extra virgin olive oil
- small handful fresh parsley
- 1 tablespoon pepper infused vinegar
- salt and pepper
It''s amazing what we can whip up out of desperation, isn''t it? This particular concoction came to me whilst my sink was backed up, so I couldn''t really cook anything and had to use as few dishes as possible.
First, for the pepper infused vinegar. This is something I usually have on hand, but if you need to make some this is how you do it: Find a little bottle with an opening large enough for peppers to fit through. Good peppers to use are Birdseye/Thai, little Serrano''s, or cayenne, because they''re all nice and skinny. Cut a slit down the side of each pepper (you''ll want a handful or so of peppers). Bring to boil a small pot of plain vinegar, and blanch the peppers for about 5 minutes. Funnel into the jar with all of the vinegar. Top off with more vinegar if you need it. The vinegar will get spicier as it sits, so always have lots on hand!!
So for the salad: Rinse and drain chickpeas very well. They should be pretty dry, otherwise they will dilute your salad. Toss with olive oil and vinegar. Separate parsley from stems and chop the leaves roughly. Mix with chickpeas and dressing, and season to taste with salt and pepper.
Delicious!
Some variations you could add if your sink weren''t backed up: diced red onion, a little minced garlic, cilantro INSTEAD OF parsley, diced red pepper, etc.
Serves: 4
Preparation time: 3 minutes