newsletter fr
Excluding taxes and delivery
The product just got added to your cart!


Mexican-Style Chickpea Salad

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.


  • 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


  1. 1

    Rinse the chickpeas well under running water, drain, and set aside.

  2. 2

    In a salad bowl, add Tlatelolco Rub, garlic, onion, and vinegar. Mix well and let stand 2-3 minutes.

  3. 3

    Add the olive oil, tomato, and chopped herbs. Blend well, then add the chickpeas.

  4. 4

    Let stand at least 15 minutes.

  5. 5

    Taste and add salt, oil, or vinegar if needed.