Garbanzo Bean Salad With Tomatoes And Chipotle Chilies Recipe - Cooking Index
2 | Garbanzo beans - (15 1/2 oz ea) - drained | |
= (chickpeas) | ||
2 | Plum tomatoes - chopped | |
1/2 cup | 8g / 0.3oz | Chopped fresh cilantro |
1/3 cup | 78ml | Mayonnaise |
1/4 cup | 15g / 0.5oz | Chopped red onion |
2 tablespoons | 30ml | Fresh lime juice |
1 tablespoon | 15ml | Minced canned chipotle chilies |
= (available at Latin American markets | ||
And some supermarkets) | ||
1/2 teaspoon | 2.5ml | Ground cumin |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1/4 cup | 27g / 1oz | Toasted shelled pumpkin seeds |
Toss all ingredients except pumpkin seeds in medium bowl. Season to taste with salt and pepper. (Can be made up to 6 hours ahead. Cover and refrigerate.) Sprinkle with pumpkin seeds.
This recipe yields 4 servings.
Source:
Bon Appetit, January 2002
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