Mexican cuisine · Salads & Mezze

Mexican Chickpea Salad

Chickpeas with tomato, red onion and avocado, tossed fresh with lime, cilantro and cumin.

Ingredients · for 4 servings

• 2 cans chickpeas (400 g each)
• 3 tomatoes
• 1 red onion
• 1 avocado
• 1 serrano chili
• 1 bunch fresh cilantro
• 2 limes
• 4 tbsp olive oil
• 1 tsp cumin
• 1 tsp dried oregano
• Salt, pepper

Instructions

1. Tip the chickpeas into a sieve, rinse thoroughly under cold water and drain well so the salad doesn't turn watery later.
2. Toast the cumin in a dry pan for 1 min. until fragrant, then crush roughly in a mortar.
3. Seed the tomatoes and cut into 1 cm cubes, finely dice the red onion and very finely chop the seeded serrano chili.
4. Whisk the juice of both limes with the olive oil, the toasted cumin, the crumbled oregano, salt and pepper into a dressing.
5. Mix the chickpeas, tomatoes, onion, chili and the roughly chopped cilantro with the dressing and let sit for 10 min. to absorb the flavors.
6. Dice the avocado only just before serving, fold in gently, and serve the salad chilled as a starter or side.