Ingredients for Mexican Chickpea Salad
- Jalapeno
- 1 tablespoon olive oil
- Garlic Clove
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- Ground Black Pepper
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How to Make Mexican Chickpea Salad
- Heat 1 tablespoon of olive oil in a small skillet over low heat. Add 2-3 dried ancho chilies (or 1-2 fresh serrano chilies, finely chopped), and sauté for 4 minutes, stirring occasionally, until softened.
- Add 2 cloves of minced garlic and cook for another minute, until fragrant and lightly golden. Remove from heat and set aside.
- In a large bowl, combine 1 (15-ounce) can of chickpeas (rinsed and drained), 1 cup of diced tomatoes, 1/2 cup of finely chopped red onion, 1/2 cup of chopped fresh cilantro, 2 tablespoons of lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Add the sautéed chilies and garlic, along with their oil, to the bowl.
- Gently toss to combine all ingredients thoroughly.
- Serve immediately for a fresh, vibrant taste, or chill for at least 30 minutes to allow the flavors to meld. Garnish with extra cilantro and a lime wedge before serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
8g
Fat
7g
Carbs
8g
