Friday, June 3, 2011

Mexican Chickpea Salad

Mexican Chickpea Salad

Chickpeas, also known as garbanzo beans, are an excellent source of plant protein and fiber, and may just be the most widely consumed legume in the world! An ancient bean, with a history spanning back at least 7,400 years, chickpeas have been grown in India, the Middle East and parts of Africa for many years.

At People’s, we’ve been using chickpeas in our Deli recipes for years, too, though not thousands. Here’s one of your favorites . . .

Mexican Chickpea Salad

3 cups cooked chickpeas (canned is fine)

1/3 cup olive oil

2 jalapenos, minced

2 Tbsp. garlic

4 cups tomatoes, seeded, diced and drained

1/2 bunch cilantro, chopped

1 4 cup lime juice

1 tsp. sea salt

Sauté jalapenos in oil for about 4 minutes, then add the garlic and sauté for 1 more minute, stirring constantly until jalapenos are soft. Remove from heat and let cool. Combine chickpeas, jalapeno mixture and the remaining ingredients in a large bowl and mix. Allow to marinate for a bit before serving. Ole!