Mexican Chickpea Salad

Serves 4, 2 cups

Had this at the etown dinner, Vaughn and Marlene made it and I LOVED it!!!


3 T olive oil
1 garlic clove, minced
1-2 T hot salsa
1 1/2 c cooked chickpeas (16 oz can, drained)
2 tomatoes, diced into 1/8-1/4” cubes (use large dice blade in the veggie chopper)
2 T red onions, diced with small dice blade in veggie chopper
2 T cilantro, fresh, chopped
2-3 T lemon juice, fresh (would also be good with lime, but was great with lemon)
1/2 T salt
Ground black pepper

Cooked directions:
On low heat, saute garlic in olive oil for 4 minutes, stirring contantly, until garlic is golden brown.
Remove from heat and set aside.
Combine all in a bowl, including garlic and sautéing oil and toss well.
Chill to allow flavors to develop.