Name: Garbanzo Bean Salad with Tomatoes and Chipotle Chilies
Yield: Makes 4 servings
Ingredients: 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained; 2 plum tomatoes, chopped; 1/2 cup chopped fresh cilantro; 1/3 cup mayonnaise; 1/4 cup chopped red onion; 2 tablespoons fresh lime juice; 1 tablespoon minced canned chipotle chilies *; 1/2 teaspoon ground cumin; 1/4 cup toasted shelled pumpkin seeds*

Recipe information

Yield
Makes 4 servings

Ingredients

2 15 1/2-ounce cans garbanzo beans (chickpeas), drained

2 plum tomatoes, chopped

1/2 cup chopped fresh cilantro

1/3 cup mayonnaise

1/4 cup chopped red onion

2 tablespoons fresh lime juice

1 tablespoon minced canned chipotle chilies *

1/2 teaspoon ground cumin

1/4 cup toasted shelled pumpkin seeds*

Preparation

Step 1
Toss all ingredients except pumpkin seeds in medium bowl. Season to taste with salt and pepper. (Can be made up to 6 hours ahead. Cover and refrigerate.) Sprinkle with pumpkin seeds.
Step 2
- Available at Latin American markets and some supermarkets.

Recipe notes

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