Garbanzo Bean Salad with Tomatoes and Chipotle Chilies Recipe

  • 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
  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.
  2. Available at Latin American markets and some supermarkets.