February 3, 2007 | Episode 5, Season 2

Chickpeas and Balsamic Vinegar Chickpeas and Balsamic Vinegar (third from top)
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Chickpeas and Balsamic Vinegar

  • In a medium bowl, combine one 15-ounce can chickpeas (drained, rinsed, and roughly chopped), 1/2 cup fresh flat-leaf parsley leaves (roughly chopped), 1 clove garlic (finely chopped), 1 tablespoon extra-virgin olive oil, 2 tablespoons balsamic vinegar, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
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