Mexican-Style Chick-Pea Salad

Ingredients

• 6 servings pepper black freshly ground
• 2  chipotle chiles in adobo canned
• 4 cups chick-peas canned drained (2 19-ounce cans)
• 3 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves 
• 3  jalapeño chiles fresh
• 0.3 cup lime juice plus additional fresh to taste
• 0.3 cup olive oil extra-virgin
• 1 medium onion 
• 3 medium vine-ripened tomatoes 

Equipment

• bowl

Directions

1. Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalapenos. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas, and in a large bowl stir together all ingredients except additional lime juice.
2. Chill the salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice.
3. Serve salad at cool room temperature.