This morning, I made some marinated chickpeas that I have a feeling are going to…

This morning, I made some marinated chickpeas that I have a feeling are going to get more delicious as they sit. These would be a great side or I may mix in some tuna and serve with greens. The recipe from bonappetitmag gives you lots of substitution options. Cool beans! 👩🏻‍🍳. Marinated Mixed Beans. https://www.bonappetit.com/recipe/marinated-mixed-beans/amp **********************************Ingredients

1 shallot, finely chopped
3 tablespoons white wine vinegar
½ cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill)
⅓ cup olive oil
2 15-ounce cans cannellini beans, navy beans, black-eyed peas, or chickpeas, or a mix, rinsed
1 teaspoon Aleppo-style pepper or gochugaru (coarse Korean hot pepper flakes) or red pepper flakes
Kosher salt
Preparation

Combine shallot and vinegar in a small bowl and let sit 5 minutes.
Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and red pepper and toss to combine. Season generously with salt.
Add shallot mixture to bean mixture and toss gently to combine.
Do Ahead: Beans can be made 3 days ahead.