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Recipes

Garbanzo Bean Salad with Tomatoes and Chipotle Chilies

By Victoria Abbott Riccardi

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*

Need to make a substitution?

Preparation

  1. Toss all ingredients except pumpkin seeds in medium bowl. Season to taste with salt and pepper. DO AHEAD Can be made up to 6 hours ahead. Cover and refrigerate. Sprinkle with pumpkin seeds.

Explore Bon AppétitSaladChickpeaBeanVegetableTomatoChipotleChileEasyQuickSideNut-FreeGluten-Free