Mexican Style Chick Pea Salad

By LoriCaputo

Ingredients

• 2 can chipolte chilies in adobo sauce
• 3 fresh jalapeno chilles
• 1 medium onion
• 2 garlic cloves
• 3 medium vine ripened tomatoes
• 4 cups drained canned chick peas
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 3 tbs. chopped fresh cilantro
• Pepper

Preparation

Step 1

Rinse chipoltes. Separately seed and mince the chipoltes and jalapenos. Mince the onion and garlic. Peel, seed, and chop the tomatoes. Rinse and drain the chickpeans, and in a large bowl stir together all the ingredients except the additional lime juice.

Chill the salad, covered, at least hour and up to 1 dary. Season with salt and additional lime juice.

Serve salad at room temperature