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Garbanzo Bean Salad With Tomatoes And Chipotle Chilies


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  • 2 cans garbanzo beans - (15 1/2 oz ea) drained (chickpeas)
  • 2 plum tomatoes chopped
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup mayonnaise
  • 1/4 cup chopped red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced canned chipotle chilies (available at Latin American markets and some supermarkets)
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup toasted shelled pumpkin seeds


Servings 4


Step 1

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.

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