MEXICAN CHICKPEA SALAD
Make and share this Mexican Chickpea Salad recipe from Food.com.
Provided by Katzen
Categories Beans
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small skilled or saucepan on low heat, sauté the chilies in the olive oil for about 4 minutes. Add the garlic and cook for another minute, stirring constantly, until the chilies are soft and the garlic is just golden. Remove from heat and set aside.
- Combine the chickpeas, tomatoes, red onions, cilantro, lime juice, salt and pepper in a serving bowl. Add chilies and garlic with their sautéing oil and toss well. Serve immediately or chill to allow flavours to develop.
Nutrition Facts : Calories 213.8, Fat 11.3, SaturatedFat 1.5, Sodium 1145.2, Carbohydrate 24.3, Fiber 4.9, Sugar 2.1, Protein 5.2
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Samwel Aziz
[email protected]The dressing is a bit too spicy for my taste, but I still enjoyed the salad.
Hafiz Sadeeq
[email protected]This salad is a great way to use up leftover chicken or tofu. I added some grilled chicken and it was delicious.
Kaddy Alshakid
[email protected]This salad is a great make-ahead meal. I made it the night before and it was even better the next day.
Ch Moiz
[email protected]I love the fresh and vibrant flavors of this salad. It's the perfect summer dish.
Joyce Rogers
[email protected]I'm not a vegan, but I'm always trying to incorporate more plant-based meals into my diet. This salad is a great option.
The Brahmanbaria Ltd.
[email protected]I'm always looking for new and exciting salad recipes. This one definitely fits the bill!
Sean Wayte
[email protected]This salad is a great way to get your kids to eat their veggies. My kids loved the sweet corn and tomatoes.
Gustav Mix
[email protected]I love that this recipe is so customizable. You can add or remove ingredients to suit your taste.
Al-Hayyul Qayyum Traders
[email protected]The leftovers of this salad are just as good as the first day. I've been eating it for lunch all week!
Marwina Benedicto
[email protected]This salad is really easy to make. I had it on the table in less than 30 minutes.
nathan kallen
[email protected]I'm not a huge fan of cilantro, so I omitted it from the recipe. The salad was still delicious!
BK SHARE OMUBAYA1
[email protected]I made this salad for a potluck and it was a huge success! Everyone raved about it.
Boss King
[email protected]This salad is a great source of protein and fiber. It's a healthy and satisfying meal that will keep you feeling full for hours.
Angela Ford
[email protected]The chipotle powder in the dressing gives this salad a nice smoky flavor. I highly recommend it!
Latarsha Dunham
[email protected]This salad is a great way to use up leftover chickpeas. I always have a can or two in my pantry, so it's a lifesaver for busy weeknights.
rafael garcia
[email protected]The dressing was a bit too tangy for my taste, but overall the salad was delicious.
puspa puri
[email protected]I love how versatile this recipe is. I added some black beans and salsa, and it turned out amazing!
SMG 15
[email protected]My family loved this salad! It was a hit at our summer barbecue. I'll definitely be making it again.
Habineza Mathias
[email protected]This Mexican chickpea salad was an explosion of flavors! The combination of sweet corn, juicy tomatoes, crunchy cucumbers, and creamy avocado was divine. The zesty dressing tied it all together perfectly.