I’m gradually becoming convinced that beans are the sleeper hit of antipasti bars. Garlicky gigande beans, buttery cannellini beans or marinated chickpeas like these— they absorb big flavors and bring a different texture to the meat and cheese party.
A slow simmer in olive oil makes these chickpeas soft and creamy, and then roasted red pepper, garlic and red wine vinegar brighten things up. They’re perfect as a small side dish, in a salad for a light lunch or as the unsung hero of your next charcuterie board. Enjoy!
Makes about two cups.
- 1 (15 ounce) can of chickpeas, drained and rinsed
- olive oil
- 1/3 cup minced roasted red bell pepper (this is about 1 large piece from a jar)
- 1 tablespoon chopped parsley
- 1 tablespoon red wine vinegar
- pinch of garlic powder
- freshly cracked black pepper
Place the chickpeas in a small sauce pan and add olive oil until they are almost covered. Set over medium-high heat and bring to a bubble. Reduce the heat to low and simmer for about 15 minutes.
Meanwhile, combine the remaining ingredients in a large mixing bowl. When the chickpeas are slightly softened, drain most of the oil, leaving about a tablespoon behind. Add to the bowl and toss to combine. Taste and check seasonings. Sometimes I like to add a little more vinegar. Crushed red pepper would also be delicious if you’re feeling spicy! Let the marinated chickpeas cool before serving. Room temperature is ideal!
P.S. I like to the save the extra cooking oil and store it in the fridge. It will taste like chickpeas, but I just use it the next time I make this dish!