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.