Ingredients
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1 -2 jalapeno, stemmed, seeded, and chopped
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3 tablespoons olive oil
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1 1/2 cups cooked chickpeas (16 oz can, drained)
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2 tomatoes, chopped
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2 tablespoons cilantro, fresh, chopped
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2 -3 tablespoons lime juice, fresh
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1/2 tablespoon salt
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1 garlic clove, minced
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ground black pepper
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2 tablespoons red onions, chopped
Instructions
- In a small skilled or saucepan on low heat, sauté the chilies in the olive oil for about 4 minutes. Add the garlic and cook for another minute, stirring constantly, until the chilies are soft and the garlic is just golden. Remove from heat and set aside.
- Combine the chickpeas, tomatoes, red onions, cilantro, lime juice, salt and pepper in a serving bowl. Add chilies and garlic with their sautéing oil and toss well. Serve immediately or chill to allow flavours to develop.