Mexican-Style Chick-Pea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 canned chipotle chiles in adobo |
3 fresh jalapeño chiles |
1 medium onion |
2 garlic cloves |
3 medium vine-ripened tomatoes |
4 cups drained canned chick-peas (two 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 |
ground black pepper |
Directions:
1. Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalape‱os. 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 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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