- 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
- 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.
- Available at Latin American markets and some supermarkets.