I had half a can of chickpeas (garbanzo beans) left over from the Greek Pasta Salad last night. I am marinating them overnight them adding them to our salads for lunch tomorrow. They could also be served on a lettuce leaf as part of a larger meal.
1/2 15-oz can chickpeas, rinse and drained
2 thin slices of onion, chopped
2 Tbsp olive oil
1/2 Tbsp lemon juice
1/2 Tbsp red wine vinegar
1/2 tsp garlic powder
1/4 tsp dried oregano
1 small pinch tarragon
Salt and freshly ground pepper to taste
Combine the oil, lemon juice, vinegar, garlic powder, oregano and tarragon in a small bowl and which to combine. Add salt and freshly ground pepper to taste.
Add the chickpeas and onion to the bowl. Toss well to combine. Let marinate overnight before using.