Marinated Garbanzo Salad from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
This slightly Middle Eastern concoction makes a good first course arranged on lettuce leaves, or a good accompaniment to simple grilled lamb, chicken, or pork.
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Ingredients
- 2 cans (16 ounces each) garbanzos (chickpeas), drained and rinsed (about 3½ cups)
- ½ cup dark raisins
- ½ teaspoon salt
- ½ cup white wine vinegar
- ½ cup coarsely chopped red bell pepper
- ½ cup best-quality olive oil
- 1 cup finely minced yellow onions
- 1 tablespoon dried thyme
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