Ensalada de garbanzos – Mexican chickpea salad Recipe
This chickpea salad with vegetables, lime and coriander is the Mexican cousin of our bean salad. In Mexico it’s often packed in a box for work or a picnic, because it travels well and doesn’t mind room temperature. It’s as filling as a small meal, but tastes fresh thanks to plenty of lime juice.
Ensalada de garbanzos is a great example of how Mexican cuisine combines hearty pulses with very fresh additions – here chickpeas meet crunchy vegetables, lots of lime and coriander. The flavour is distinctly citrusy, slightly spicy from jalapeño and herbal from oregano, but without the heaviness of typical mayonnaise-based salads. It’s a salad made for taking on the go, as it handles room temperature well and keeps its texture.
Chef's tips
Rinse the chickpeas thoroughly and drain them well, otherwise the dressing will be diluted and cling less to the beans. Don’t skimp on the lime – the dressing should be more acidic than in classic salads, because chickpeas need a stronger accent. If you’re making the salad in the morning for a lunchbox, add the cucumber and tomatoes just before leaving or remove excess juice from them so the salad doesn’t release too much liquid.
How to serve
Serve it as a light lunch on its own with a slice of crusty bread, or wrapped in a tortilla as a quick workday wrap. It tastes great with water infused with mint and lime or a light, dry white wine if you’re serving it for dinner with friends. It’s perfect for picnics by the river or at the allotment – you can make it in the morning and comfortably eat it a few hours later.
Ingredients
- canned chickpeas drained and rinsed, weight after draining - 400 g
- red bell pepper cut into small cubes - 1 piece
- fresh cucumber seeded, cut into cubes - 0.5 pieces
- red onion finely chopped - 0.5 pieces
- cherry tomatoes halved or quartered - 10 pieces
- fresh coriander chopped leaves - 3 tablespoons
- vegetable oil e.g. rapeseed oil or olive oil - 3 tablespoons
- lime juice for the dressing - 2 pieces
- dried oregano for seasoning - 0.5 teaspoons
- jalapeño pepper finely chopped, seeded, optional - 0.5 pieces
- salt to taste
- black pepper to taste
Preparation
- Drain the chickpeas in a sieve and rinse under running water to get rid of the brine flavour. Set aside to drain well.
- Cover the onion with cold water for a moment, leave for 5 minutes, then drain – this will make it milder.
- In a large bowl, mix the chickpeas, bell pepper, cucumber, tomatoes, drained onion, coriander and chopped jalapeño, if using.
- In a small bowl, mix the lime juice, oil, oregano, a pinch of salt and pepper. Taste the dressing – it should be distinctly sour and slightly salty.
- Pour the dressing over the salad and gently toss, so as not to crush the tomatoes. Taste and add more salt or lime juice if needed.
- Leave the salad to stand for 10 minutes at room temperature so the flavours meld, then serve.
Storage
The salad keeps well in the fridge for up to 2 days. Stir before serving and, if needed, refresh with a little extra lime juice and a pinch of salt.
