Originally grown in the Mediterranean and Middle East, chickpeas are sometimes called garbanzo beans. They’re loaded with protein, folate and are a great vegetarian source of iron.
Chickpeas are a good source of fiber, so they can help with weight management and digestion. High fiber intake from foods such as chickpeas is also associated with lowering the risk of colorectal cancer.
Watch our step-by-step prep video:
1 15-ounce can of low sodium chickpeas (garbanzo beans), drained
2 tablespoons balsamic or red wine vinegar
2 cloves garlic, minced
1/4 cup extra virgin olive oil
Salt and ground pepper to taste
2 tablespoons mixed chopped fresh herbs such as mint, thyme, rosemary, tarragon, oregano, basil, chives
2 tablespoons chopped fresh Italian parsley
1/4 cup pitted kalamata olives, sliced in quarters lengthwise
1/2 cup chopped red onion
You Can Prepare this Dish Ahead of Time
This recipe can be prepared one day in advance and kept in the refrigerator. Bring it to room temperature before serving.
Nutritional Information *
A half cup of chickpeas contains:
Adapted from a recipe in "From Tapas to Meze" by Joanne Weir. Crown Publishers, Inc New York New York 1994. Page 97