Chickpea, Tomato, and Pickled Red Onion Salad
Ensalada de Garbanzo, Jitomate y Cebollas en EscabecheChickpeas (garbanzos in Spanish) are widely used throughout Mexico in soups, stews, salads, and even in sweet cakes. Canned chickpeas are fine for this salad, but vine-ripened tomatoes are important for the best flavor. Queso fresco (fresh Mexican cheese) is available in many supermarkets.
Ingrediënten
Makes 4 servings
- 1 red onion pickled (Pickled Red Onions)
- 1 15-ounce can chickpeas, drained and rinsed
- 3 medium tomatoes seeded and finely diced
- 2 teaspoons red wine vinegar
- ½ teaspoon salt or to taste
- 1 tablespoon olive oil
- Freshly ground black pepper to taste
- ¼ cup crumbled queso fresco fresh Mexican cheese
Instructies
- Prepare the pickled red onion and let marinate at least 1 hour.
- Reserve in a small bowl.
- In a large bowl combine the chickpeas, tomatoes, vinegar, salt, olive oil, and pepper.
- Drain the onions and add to the salad along with the crumbled cheese.
- Toss gently to mix.
Notes / Tips / Wine Advice:
Serve cold or at room temperature.
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