Kent's Mexican-Style Chick-Pea Salad
Courtesy of Kent, Tagawa Class & Events Coordinator at Tagawa Gardens

Ingredients:

5 roasted chilies of choice
1 medium onion
2 cloves garlic
3 medium ripe tomatoes
4 cups drained canned chickpeas (2 19-ounce cans)
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice plus additional to taste
3 tbsp chopped fresh cilantro leaves
Freshly ground black pepper

Instructions:

Rinse chilies. Seed and mince. Mince onion and garlic. Peel, seed, and chip tomatoes. Rinse and drain chickpeas, and in a large bowl stir together all ingredients except additional lime juice. Chill the salad, covered, at least 2 hours and up to 1 day. Season slad with salt and add additional lime juice. Serve salad at cool room temperature.