Chickpea Salad with Capers and Balsamic Vinegar

½ medium
1 t
1 t
⅓ cup

​4 cans
⅓ cup
½ t
⅔ cup
3 T
2 T
½ medium

red onion, diced thin
salt
sugar
balsamic vinegar

​chickpeas
olive oil
black pepper
capers, rinsed
parsley, chopped
tarragon or other herb, chopped
lemon, juiced

• Mix 1st set and let sit for 10 minutes.
• Mix everything together and serve.
• Note: Also good with diced tomatoes and feta.
• Note: You can use 2 cups of dried chickpeas in place of the cans. Cook with a bay leave, a few garlic cloves, and enough water to cover them by 3 to 4 inches. Simmer covered for 2 to 3 hours until that are to your liking.
• Yield:  6 as a side dish.
• Source: Modified from Andrew Zimmern's grandmother.

Category:  Middle Eastern                                                                                                                                      Modified 5/3/20