- 1 can (15 to 15.5 oz.) chickpeas, rinsed
- 1 red Fresno chile, sliced
- 1 clove garlic, sliced
- 1 teaspoon cumin seeds
- 1 cup cider vinegar
In lidded 1-pint jar, mix chickpeas, chile and garlic. In skillet, toast cumin seeds over medium until fragrant, 1 minute. Add vinegar, bring to boil and pour over chickpeas. Cover, cool to room temperature, then chill 24 hours. Serve on salads or spoon onto ricotta-topped toasts.