GINGERY MARINATED CHICKPEAS

Gingery Marinated Chickpeas image

This is best when made several days before eaten. Put on top of salad greens, or on mixed with hot rice. You may use canned chick peas for this. I got this from an old notebook which I had written recipes in a long time ago. I suspect it comes from Moosewood cookbook. Prep time does not include cooking of chickpeas.

Provided by Sharon123

Categories Beans

Time 10m

Yield 20 serving(s)

Number Of Ingredients 9

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Ingredients

3 cups dried garbanzo beans, soaked at least 4 hours, cooked till tender, 1 1/4-1 1/2 hours (or use 4-4 1/2 cups canned)
5 -6 tablespoons extra virgin olive oil
3 -4 tablespoons lemon juice
1 -2 large garlic clove, minced
1 -2 tablespoon finely minced gingerroot
2 -3 tablespoons red wine vinegar
1 teaspoon salt
1/2 cup finely minced red onion
fresh ground black pepper

Steps:

Rinse and drain completely cooked chickpeas.
Combine everything, mix well, cover tightly and let marinate.(will last for up to 2 months).
Stir from the bottom occasionally during marinating.
Makes about 5 cups. Enjoy!

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