Ensalada de Garbanzos (Chickpeas Salad)


2 (15 ounce) cans of chickpeas (garbanzo beans), drained

1 cup cherry tomatoes

3 garlic cloves (minced)

1 red bell pepper (chopped)

1 green bell pepper (chopped)

1 cup sweet yellow onion (diced)

1/4 cup squeezed lime juice

1/4 cup of extra virgin olive oil

1/2 tsp salt

1 tsp ground cumin

1/2 tsp black pepper

1/2 cup parsley (chopped)

12 black olives


In a big bowl (not metal), mix garbanzo beans, red and green peppers, onion, olives, tomatoes, and parsley.

In a blender, pour olive oil, lime juice, cumin, garlic, salt and pepper and blend well. Pour the blended dressing over the garbanzo mixture. Cover the mixture and refrigerate for about ½ hour. Serve.

Serving size: about 6

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