Gluten Free Sicilian Chickpeas with Cured Italian Meats
1 (15-oz) can chickpeas, Drained and rinsed
3/8 Cup very thinly sliced heart of celery
¼ red onion chopped
2 Tbsp Italian Parsley, minced
¼ tsp dried hot red pepper flakes
1 clove garlic, minced
3 Tbsp extra virgin olive oil
¼ Tbsp Champagne vinegar
Sea Salt
Large platter of Italian cured meats, thinly sliced
Combine chickpeas, celery, onion, parsley, hot pepper flakes, garlic, olive oil and vinegar, and toss well. Season to taste with salt. Serve immediately alongside a large platter of thinly slice Italian cured meats (Such as salami and prosciutto) with a basket of crackers.
1 (15-oz) can chickpeas, Drained and rinsed
3/8 Cup very thinly sliced heart of celery
¼ red onion chopped
2 Tbsp Italian Parsley, minced
¼ tsp dried hot red pepper flakes
1 clove garlic, minced
3 Tbsp extra virgin olive oil
¼ Tbsp Champagne vinegar
Sea Salt
Large platter of Italian cured meats, thinly sliced
Combine chickpeas, celery, onion, parsley, hot pepper flakes, garlic, olive oil and vinegar, and toss well. Season to taste with salt. Serve immediately alongside a large platter of thinly slice Italian cured meats (Such as salami and prosciutto) with a basket of crackers.
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