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Epicurious

Garbanzo Bean Salad with Tomatoes and Chipotle Chilies

4.4

(44)

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

  1. 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.
TagsSaladSouthwesternAmericanChickpeaBean and LegumeVegetablePlum TomatoTomatoPumpkin SeedSeedChipotleChileCilantroHerbs & SpicesSideMainLunchDinnerDairy FreeGluten FreeNut FreeVegetarianVeganQuickEasyMake AheadNo-CookBon Appétit
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