Spicy Umbrian Chickpeas Recipe
roasted red peppers, castelvetrano olives, calabrian chiles, aged balsamic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Drain and rinse the canned chickpeas and set aside. Chop the roasted red peppers and slice the castelvetrano olives if not already pitted and halved.
- 2
Mix the Base
In a large mixing bowl, combine the chickpeas, roasted red peppers, castelvetrano olives, minced garlic, and calabrian chiles.
- 3
Dress the Mixture
Drizzle the extra virgin olive oil and aged balsamic vinegar over the mixture. Add salt and black pepper to taste. Toss gently to combine all ingredients.
- 4
Serve
Transfer the chickpea mixture to a serving dish and garnish with chopped fresh parsley. Serve warm or at room temperature.
