La Mamacita

This turned out really well. I served it with pita bread wedges, but to be honest, I like it just as much plain.

Marinated Chickpeas Tapa
doubled, from The Elegant Chef

1/2 Cup olive oil
6 Tablespoons balsamic vinegar*
6 Cloves garlic
4 Tablespoons minced fresh thyme
2 Tablespoon capers
Salt and pepper to taste
2 Hard boiled eggs, chopped
2 15 ounce cans chickpeas, rinsed and drained**

*I actually substituted vinagre de jerez, sherry vinegar from Spain, in place of the balsamic, which added a distinctive flavor.

**Check out the dried vs. canned bean discussion -- and some great recipes -- at Midlife Mama.


1. Blend the oil and vinegar, garlic, thyme, capers and the salt & pepper.
2. Add the egg and chick peas.
3. Cover and refrigerate overnight and serve at room temperature.
Makes four cups