- Drain & rinse one can of chickpeas.
- Toss them in a pan with a handful of finely chopped green onions, one large clove garlic that’s been quartered, and 1-2 tsp dried basil. Optional: Also add in some cherry or plum tomatoes. Turn the heat up to high.
- Let the food cook for just a few minutes, then pour in enough balsamic vinegar to coat the bottom of the pan. Sprinkle on 1 heaping pinch sea salt and pour on just a little agave. (Less than 1 tsp.) Optional: Add in 1 tbsp Earth Balance. Stir everything around to get it all coated.
- Heat for a few more minutes, then serve either cold or hot. This would be great as a cold salad, or hot with pasta or bread.