CHICKPEA SALAD WITH CILANTRO AND LIME
- Servings: 6-8
- 3 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons best quality olive oil
- 1/2 cup finely diced red onions
- 1/4 cup minced cilantro
- 1/4 cup loosely packed shredded manchego cheese
- big pinch kosher salt, plus more to taste
Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.
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