Garbanzo, Tomato and Cilantro Salad with Lime and Chile Dressing

Garbanzo, Tomato and Cilantro Salad with Lime and Chile Dressing

 

1 can garbanzo beans (chickpeas), rinsed well
4-5 tomatoes, diced in 1/2" pieces
1/2 c. green onion, sliced
1 c. (1 large bunch) cilantro, washed, dried and chopped coarsely with chef's knife or food processor

Dressing:
2 Tbsp; fresh lime juice
2 Tbsp; extra-virgin olive oil
1/4 tsp. ground chipotle chili powder (I use Penzeys, you could substitute hot sauce if you don't have ground chipotle)
1/2 tsp. chili powder, mild
1/2 tsp. ground cumin
1/2 tsp. onion powder
Zest from one lime
Salt, fresh ground pepper to taste

Drain beans into colander and rinse until no foaming remains. Let drain well. Mix dressing ingredients, then put beans and dressing into a plastic container with a snap-on lid and shake a few times. Let beans marinate in dressing one hour or longer.
Dice tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes while you dice onions and chop cilantro. Combine marinated beans with dressing, tomatoes, green onion and cilantro, and stir gently until well combined. Season with salt and pepper to taste and serve immediately.

Approx. 4 servings.

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Garbanzo, Tomato and Cilantro Salad with Lime and Chile Dressing

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  • 5 Star Review
  • Date: June 16, 2013
  • Reviewer: 
  • Clinton,IA
  • good description

  • doesn't say what size can, 15 oz ? I think you could use 2 cans. Also, seems to call out for black olives. everyone loved it.
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    • 16 of 16 people found this review helpful
  • 5 Star Review
  • Date: August 13, 2012
  • Reviewer: 
  • Chicago, IL
  • Excellent!

  • Is there a higher rating than "5"? This one deserves it--it was everyone's favorite, healthy and delicious.
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    • 33 of 35 people found this review helpful