Stupid Simple Marinated Chickpeas

Name: Stupid Simple Marinated Chickpeas
Cuisine: American
Ingredients: 1 Tbsp good quality extra virgin olive oil (or combine in a little flavored olive oil); 1 Tbsp red wine vinegar or fresh lemon juice (use less if you don’t want it super tangly); 1-15 oz. can firm beans/legumes - drained and rinsed (I prefer chickpeas but you can use kidney beans, black beans, whatever you want); 2 tsps fresh chopped herbs or 2 pinches of dried (I like oregano and thyme but you can use chives, dill, tarragon - whatever you have/like); to taste Salt and pepper; Add whatever veggies you want - but you may need to increase the amount of vinaigrette

i am eating @cook_12362411

It’s WAY too hot to cook - and I’m hungry. This is something I came up with years ago - no cooking and not complicated, just assembly.

It’s a great go-to for lunch, or you can scale it up easily for a side dish at a picnic or barbecue. You can make this a day or two in advance - and it can sit at room temperature for a couple of hours. Use your favorite firm legumes and add other veggies as you like - it’s your party, darlin’!

This serves me - scale it up/down for you and yours.

Sorry for the messy bowl - I didn’t feel like plating and garnishing.

It’s WAY too hot to cook - and I’m hungry. This is something I came up with years ago - no cooking and not complicated, just assembly.

This serves me - scale it up/down for you and yours.

Sorry for the messy bowl - I didn’t feel like plating and garnishing.

i am eating @cook_12362411

It’s WAY too hot to cook - and I’m hungry. This is something I came up with years ago - no cooking and not complicated, just assembly.

This serves me - scale it up/down for you and yours.

Sorry for the messy bowl - I didn’t feel like plating and garnishing.

It’s WAY too hot to cook - and I’m hungry. This is something I came up with years ago - no cooking and not complicated, just assembly.

This serves me - scale it up/down for you and yours.

Sorry for the messy bowl - I didn’t feel like plating and garnishing.

Saved

Ingredients

1 Tbspgood quality extra virgin olive oil (or combine in a little flavored olive oil)
1 Tbspred wine vinegar or fresh lemon juice (use less if you don’t want it super tangly)
1-15 oz.can firm beans/legumes - drained and rinsed (I prefer chickpeas but you can use kidney beans, black beans, whatever you want)
2tsps fresh chopped herbs or 2 pinches of dried (I like oregano and thyme but you can use chives, dill, tarragon - whatever you have/like)
to tasteSalt and pepper
Add whatever veggies you want - but you may need to increase the amount of vinaigrette

Saved

Steps

1

But first, refreshment. The glass is SO right, I am VERY interesting..... 😋
2

In a small bowl (but large enough to hold / toss all your ingredients), whisk together vinaigrette ingredients - oil, vinegar/lemon juice, herbs, salt and pepper.
3

Add beans and veggies - toss. Set aside for about 15-20 mins or refrigerate up to a couple of days.
4

Refill your glass as needed and eat!!