cans (14 ounces each) chickpeas, drained and rinsed
3/4 cup
very thinly sliced heart of celery, including some of the chopped leaves
1/2
red onion, minced
3 Tbs
minced fresh Italian (flat-leaf) parsley
1/2 tsp
minced Calabrian chilies, or more to taste
1
clove garlic, very finely minced
6 Tbs
extra-virgin olive oil
1 Tbs
Champagne vinegar
Sea salt, preferably gray salt
In a large bowl, stir the chickpeas, celery, onion, parsley, chilies, garlic, olive oil, and vinegar. Season to taste with salt. Serve immediately or let stand for an hour or two and reseason just before serving.
These marinated chickpeas, a staple of Italian-American delicatessens, don't always get the respect they deserve. Made carefully, with high-quality ingredients and attention to balance, it is a wonderful antipasto. I serve it alongside a platter of thinly sliced cured meats, like salami and prosciutto. Sometimes I'll add a can of tuna to make it into a lunch. Marinated chickpeas are also one of my favorite midnight snacks; I'm always delighted to find leftovers in the refrigerator.
