2 cups white vinegar
4 to 6 skinny hot peppers, slit cut down the side of each pepper (e.g., Birdseye, small Serrano, cayenne)
1-1/2 tablespoons extra virgin olive oil
1 (15-ounce) can chickpeas; rinsed, drained, and dried
small handful parsley leaves, coarsely chopped
salt, to taste
pepper, to taste
[u]Pepper-Infused Vinegar[/u]: 1. Find a little bottle with an opening large enough for peppers to fit through.
2. In a pot over high heat, bring vinegar to a boil. Add hot peppers and blanch for about 5 minutes.
3. Funnel vinegar and peppers into the jar. Top off with more vinegar if you need it. The vinegar will get spicier as it sits, so always have lots on hand!!
[u]Chickpea Salad[/u]:4. Dressing: In a bowl, whisk together oil and 1 tablespoon pepper-infused vinegar.
5. In a bowl, combine chickpeas and parsley. Gently stir in dressing and season with salt and pepper. Delicious!
Its amazing what we can whip up out of desperation, isn't it? This particular concoction came to me whilst my sink was backed up, so I couldn't really cook anything and had to use as few dishes as possible. Some [u]variations[/u] you could add if your sink weren't backed up: diced red onion, a little minced garlic, cilantro INSTEAD OF parsley, diced red pepper, etc.