Ingredients (use vegan versions):
- 1 tin chickpeas
- 1 1/2 tablespoon extra virgin olive oil
- small handful fresh parsley
- 1 tablespoon pepper infused vinegar
- salt and pepper
Directions:
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
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