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Mexican-Style Chickpea Salad




Source of Recipe


Gourmet Magazine






List of 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 chickpeas (2 19-oz cans)
  
• 1/4 cup extra-virgin olive oil
  
• 1/4 cup fresh lime juice plus additional to taste
  
• 3 T chopped fresh cilantro leaves
  
• freshly ground black pepper
  






Instructions



1. Rinse chipotles. Wearing rubber glvoes, separately seed and mince chipotles and jalapenos. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chickpeas, and in a large bowl stir together all ingredients except additional lime juice.
   
2. Chill the salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add addtional lime juice. Serve salad at cool room temperature.
   






Final Comments


Serves 6 as a side dish