1 15-oz can garbanzo beans
1/2 cup Garlic Extra Virgin Olive Oil
1/4 cup Vinagre Viejo de Montilla (Spanish Red Wine Vinegar)
2-3 cloves garlic, minced
1 medium shallot, minced
1/4 freshly chopped parsley
1 to 2 tsp Herbs de Provence Spice
1/2 to 1 tsp red pepper flakes
3/4 to 1 tsp kosher salt
In a bowl, whisk together all the above ingredients, minus the beans. Taste and adjust seasoning to preferred taste (e.g., more garlic for the garlic lover, less chili flakes if you don’t like too much heat, etc.).
Add in the beans and stir to combine.
Cover and chill in the fridge for at least 15 minutes to allow flavors to meld together if you’re looking to make a quick salad for lunch. Let sit in fridge longer to marinate more.
Use on toast or salad or your favorite antipasto—you’re the boss here.
This should hold up well in the fridge for up to 5 days. If they even last that long (the first batch we made was gone by dinner time.).