Serves 4 to 6
This chickpea dish was part of the Ranch’s bountiful vegetarian lunch buffet when we first arrived. When I asked for the recipe, I had no idea how simple it would be. I’ve been home from the ranch 2 days now and have had these chickpeas for lunch both days.
2 cans (15- to 16-ounces each) chickpeas, drained
4 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon olive oil
Salt and ground black pepper
4 teaspoons rice wine vinegar
2 tablespoons chopped fresh cilantro
Place chickpeas in a medium bowl. Add paprika, garlic powder, olive oil, and a generous sprinkling of salt and pepper; toss to coat. Add vinegar and cilantro; toss to coat again. Serve.
Is there any way the cilantro could be replaced with parsley?
Hi Magda,
I get it! A lot of people don’t like cilantro, so yes, parsley would be a good substitute, although I think basil could be nice too. Enjoy this simple, delicious recipe.
This recipe is perfect- healthy and simple! I have many cans of chickpeas and needed a recipe just like this, since I already have a batch of hummus in the fridge:). Plus- it’s now 12:10 and hadn’t a clue as to what to have for lunch… Now I know.
Do you serve this warm, or at fresh-from-the-can room temperature?
I did end up making this for lunch. It was very simple, quick, healthy, and tasty. Thanks again!