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.