Mexican-Style Chickpea Salad

Recipe Summary

Recipe courtesy: Gourmet Magazine

Preparation Time: 20 minutes

Inactive Prep Time: 2 minutes

Serves: 12 as side dish

Ingredients

• 4 canned chipotle chiles in adobo
• 6 fresh jalapeno chiles
• 2 medium onions
• 4 garlic cloves
• 6 medium vine-ripened tomatoes
• 8 cups drained canned chick-peas (4 19-ounce cans)
• 1/2 cup extra-virgin olive oil
• 1/2 cup fresh lime juice plus additional to taste
• 6 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.