Mexican-Style Chickpea Salad
A wonderful, nourishing salad that’s actually better when prepared ahead of time. Since the Tlatelolco Rub already has a little salt (as do canned chickpeas, if that’s what you use) and is pretty hot, taste and ajust according to taste.
Ingredients
- 3 cups chickpeas, cooked
- 1 Tbsp Tlatelolco Rub
- 2 cloves garlic, minced
- 4 green onions, minced
- 3 Tbsp red wine vinegar
- 6 Tbsp olive oil
- 1 tomato, diced fine
- ¼ cup parsley, chopped
- ¼ cup cilantro, chopped
- Salt to taste
Method
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1
Rinse the chickpeas well under running water, drain, and set aside.
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2
In a salad bowl, add Tlatelolco Rub, garlic, onion, and vinegar. Mix well and let stand 2-3 minutes.
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3
Add the olive oil, tomato, and chopped herbs. Blend well, then add the chickpeas.
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4
Let stand at least 15 minutes.
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5
Taste and add salt, oil, or vinegar if needed.
