Free Shipping on ALL ORDERS... FOREVER.

Tabanero Chickpea Salad!



1 cup dried chickpeas (about 5 ounces), soaked overnight and drained
1 medium tomato, cut into 1/2-inch dice
1 ripe avocado, cut into 1/2- inch dice
1/2 cup diced cucumber (1/2 inch)
1/2 small red onion, finely diced
1/2 jalapeño, seeded and minced
2 tablespoons extra-virgin olive oil
1 tablespoon vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons Tabanero sauce
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon dried mango powder, optional (see Note) Salt

In a large saucepan, cover the chickpeas with 4 inches of water. Bring to a boil and simmer over moderate heat, stirring occasionally, until the chickpeas are tender, about 2 hours; drain.
In a large bowl, combine the tomato, cucumber, red onion, jalapeño, olive oil, vegetable oil, lemon juice, Tabanero sauce, cumin, cayenne and mango powder. Add the chickpeas and season with salt and Tabanero to taste. Serve at room temperature or slightly chilled.

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

Join The Tabanero Tribe!

Stay up-to-date with exclusive promos and giveaways when you sign up.


By clicking enter you are verifying that you are interested in Tabanero's Private Label Program.


Shopping Cart

Your cart is currently empty.
Shop now