Chickpeas also have a starring role in one of my go-to quick meals: Garlic Balsamic Chickpeas. The recipe is a variation on one that originally appeared in the excellent cookbook Happy Herbivore Abroad by Lindsay S. Nixon.
2 tablespoons olive oil
1 15 oz. can of chickpeas, rinsed and drained
2-3 garlic cloves, minced
1/4 cup balsamic vinegar
1 tablespoon ketchup
Put the oil in a nonstick pan on low-medium heat. Once the oil is heated, add the garlic, stirring constantly. Just as the garlic
There. Done. Pretty simple, no?
Garlic Balsamic Chickpeas taste great on salads or stuffed into pitas. I like to have them on top of rice with a side order of steamed kale tossed with lemon juice and olive oil.