Bowl of Chickpea Salad
(click to enlarge)

Chickpea Salad


Mexico, Federal District   -   Ensalada de Garbanzos
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2#
**
35 min
Prep		 This is a Federal District salad, more like what we Gringos think of as salad than most Mexican "salads".

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3
2
3
1/3
1
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5
1
1
2
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oz
T
T
c
t
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oz


can
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-- Dressing
Onion
Cilantro
Olive Oil, ExtV
Lemon Juice
Salt
-- Salad
Cheese (1)
Chili Poblano (2)
Bell Pepper Red
Chickpeas 15 oz  
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Make   -   (2-1/4 hours - 30 min work)
  1. Prepare the Dressing (it needs to sit 2 hours or so). Chop ONION very fine. Chop CILANTRO very fine - measure is after chopping moderately packed. Squeeze LEMON JUICE and mix all Dressing Items in a jar. Shake it up a couple of times while it sits.
  2. Dice CHEESE about 1/2 inches.
  3. Blast POBLANO Black with your Kitchen Torch. Brush skins off under running water. Cap core and seed, then cut into strips 1/4 inch across and about 1 inch long.
  4. Cap and core BELL PEPPER and slice into narrow strips, about 1/8 inch wide by 1 inch long.
  5. Drain Chickpeas and rinse.
  6. Gently tumble together all Salad items
  7. When near serving time, shake up Dressing vigorously and pour over salad. Tumble gently to get it all coated with dressing.
  8. Serve chilled or cool.
NOTES:

  1. Cheese:

      Queso Panela would be preferred, but Queso Blanco or Queso Fresco can be used if you treat them gently. The pattern recipe just says "creamy white cheese".

  2. Chili Poblano:

      This is a large, green, thick walled, heart shaped Chili that is generally of very moderate heat. It is easily available from markets serving a Latin American community. For details see our Mexican Chilis.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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