Mexican-Style Chick-Pea Salad

Recipe Ingredients

2		Canned chipotle chiles in adobo
3		Fresh jalapeño chiles
1		Onion (medium)
2		Garlic cloves
3		Vine-ripened tomatoes (medium)
4 cups	948ml	Drained canned chick-peas
		= (two 19-oz cans)
1/4 cup	59ml	Extra-virgin olive oil
1/4 cup	59ml	Fresh lime juice - plus
		Additional lime juice - to taste
3 tablespoons	45ml	Chopped fresh cilantro leaves
		Freshly-ground black pepper - to taste

Recipe Instructions

Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalapeños. 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 the 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.

This recipe yields 6 as side dish.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B32) - from the TV FOOD NETWORK

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