Chickpea Salad in Caper Vinaigrette

By charlotteh371

Ingredients

• 2 cups good quality canned chickpeas, drained and rinsed
• 2 tbsp. red pepper, diced
• 1 tbsp. very small whole Andalusian capers or large capers, chopped
• 4 pitted cured black olives, cut in several pieces
• 1 tbsp. finely chopped onion
• 1 clove garlic, mashed to a paste
• 2 tbsp. minced parsley
• 4 tbsp. fruity Andalusian olive oil
• 4 tsp Andalusian sherry vinegar
• 1/4 tsp sugar
• salt
• freshly ground pepper

Preparation

Step 1

in a bowl gently combine the beans, red pepper, capers, olives, onion, garlic and 1 tbsp. of the parsley. in a separate bowl, whisk the oil, vinegar, sugar, salt and pepper. fold into the bean mixture and marinate in the fridge for several hours or overnight.

serve slightly chilled or at room temp spinkled with the remaining tbsp. of parsley.