MEXICAN-STYLE CHICK-PEA SALAD
Steps:
- 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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BABAR HUSSAIN
[email protected]I'm not sure about the combination of chickpeas and roasted corn, but I'm willing to give it a try.
Sunday Ibrahim Sunday
[email protected]This salad is a great option for a healthy and refreshing lunch.
Marcus Render
[email protected]I can't wait to try this salad. It looks so delicious!
Nabeel Haider
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
ryan marek
[email protected]I love how customizable this salad is. I often add different vegetables or proteins to change it up.
Kadian Krazii
[email protected]This salad is a great make-ahead meal. It's perfect for busy weeknights.
Motunrayo yusuff
[email protected]This salad is so fresh and flavorful, and the dressing is the perfect finishing touch.
Queenta Dzame
[email protected]I love the addition of the roasted corn in this salad. It adds a nice sweetness and crunch.
Révolus Révolus
[email protected]This salad is a great way to use up leftover chickpeas. It's also a great healthy lunch or dinner option.
Aziz Saded
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. It's so fresh and flavorful, and the dressing is the perfect finishing touch.
Adamu bidel Bello
[email protected]This salad was a hit at my last potluck! Everyone loved the unique flavor combination of the chickpeas, roasted corn, and avocado.