Mexican-Style Chick-Pea Salad

Total Time:
22 min
Prep:
20 min
Inactive:
2 min

Yield:
6 as side dish
Level:
Easy

Ingredients
  • 2 canned chipotle chiles in adobo
  • 3 fresh jalapeno chiles
  • 1 medium onion
  • 2 garlic cloves
  • 3 medium vine-ripened tomatoes
  • 4 cups drained canned chick-peas (2 19-ounce cans)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice plus additional to taste
  • 3 tablespoons chopped fresh cilantro leaves
  • Freshly ground black pepper
Directions

Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalapenos. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas, and in a large bowl stir together all ingredients except additional lime juice.

Chill the salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature.


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