"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Mexican-Style Chick-Pea Salad Recipe

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This recipe for Mexican-Style Chick-Pea Salad, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Monday, August 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 canned chipolte chiles in adobo
3 fresh jalapeņo chiles
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes or cherry tomatoes (quartered)
4 c drained canned chick-peas (2 19-ounce cans)
1/4 c extra-virgin olive oil
1/4 c fresh lime juice plus additional to taste
3 tbsp chopped fresh cilantro leaves
Freshly ground black pepper


Directions:
Directions:
Rinse chipoltes. Wearing rubber gloves, separately seed and mince chipoltes and jalapeņos. 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.

Number Of Servings:
Number Of Servings:
6 as a side dish
Preparation Time:
Preparation Time:
20 minutes (inactive prep time 2 minutes)

 

 

 

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