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.
Magda says
Is there any way the cilantro could be replaced with parsley?
Pam says
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.
Torrie @ a place to share... says
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.
Ashley says
Do you serve this warm, or at fresh-from-the-can room temperature?
Torrie @ a place to share... says
I did end up making this for lunch. It was very simple, quick, healthy, and tasty. Thanks again!
Andrea says
Just stumbled across your recipe when searching for things using paprika, cilantro and chick peas. I made this and put in a wrap and grilled it. Amazing healthy lunch, thanks 🙂