Chickpea and Roasted Green Chile Salad
Ensalada de Garbanzo y Chiles VerdesMexican home cooks appreciate the convenience of canned chickpeas just as we do. This was inspired by a recipe in Cocina Rapida, a Mexican food magazine. I lightened the salad by changing the creamy dressy to a vinaigrette.
Ingrediënten
Makes 6 servings
- 4 fresh Anaheim chiles roasted, peeled, seeded, and veins removed
- 2 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
- 2 medium tomatoes cored and finely chopped
- ½ cup loosely packed chopped fresh cilantro
- 2 tablespoons finely chopped red or white onion
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Prepare the chiles.
- Cut the roasted chiles into 1⁄2-inch squares and put them into a large bowl.
- Add all the remaining ingredients and toss to mix.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Serve cold.
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