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Marinated Garbanzo Salad

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Ingredients
  Olive oil 1⁄2 Cup (8 tbs) (Best Quality)
  Finely minced yellow onions 1 Cup (16 tbs)
  Dried thyme 1 Tablespoon
  Coarsely chopped red pepper 1⁄2 Cup (8 tbs)
  Dark raisins 1⁄2 Cup (8 tbs)
  Garbanzos 2 Pound, drained, rinsed (2 1 Pound Cans, About 3 1/2 Cups)
  Salt 1⁄2 Teaspoon
  White wine vinegar 1⁄2 Cup (8 tbs)
Directions

Heat the olive oil in a saucepan.
Add the onions and thyme and cook over low heat, covered, until onions are tender and lightly colored, about 25 minutes.
Add chopped red pepper and cook for another 5 minutes.
Add raisins and garbanzos and cook for another 5 minutes, stirring occasionally.
Do not overcook the garbanzos or they will become mushy.
Season with salt, transfer to a bowl, and pour the vinegar over the hot mixture.
Let vegetables cool to room temperature, then cover and refrigerate for at least 24 hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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Average: 4.1 (16 votes)