James Peterson's Mexican Style Chickpea Salad -

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James Peterson's Mexican Style Chickpea Salad

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By James Peterson

Posted July 23rd, 2007

This article is reprinted with permission from Vegetables, by James Peterson, (1998, William Morrow Cookbooks)

Servings:	8
Author Notes:	Says James: "I don't know if they really serve a salad like this in Mexico, but it seems they should. Mexican cooks are fond of chickpeas and these ingredients are typically Mexican. I serve this salad as a side dish at outdoor barbecues."
Ingredients:	4 cups cooked chickpeas , or 4 cups drained canned chickpeas (from two 15 ounces cans), rinsed 1 medium onion, minced 2 cloves garlic, minced or pressed 3 jalapeño chiles, seeded and minced 2 canned chipotle chiles in sauce, rinsed, seeded and minced (optional) 3 medium tomatoes, peeled, seeded and chopped (optional) 4 tablespoons extra-virgin olive oil 4 tablespoons fresh lime juice, or more to taste 3 tablespoons chopped fresh cilantro salt and freshly ground black pepper
Instructions:	Combine all the ingredients and let marinate for 2 hours. Adjust the salt and pepper and the lime juice to taste. Serve slightly cool.