Mexican-Style Chickpea Salad Recipe

Zingerman's Spice Recipe of the Month

A wonderful, nourishing salad that’s actually better when prepared ahead of time. Since the Tlatelolco Rub already has a little salt (as do canned chickpeas, if that’s what you use) and is pretty hot, taste and adjust according to taste.

Recipe courtesy of Épices de Cru


  • 3 cups chickpeas, cooked
  • 1 Tbsp Tlatelolco Rub
  • 2 cloves garlic, minced
  • 4 green onions, minced
  • 3 Tbsp red wine vinegar
  • 6 Tbsp olive oil
  • 1 tomato, diced fine
  • ¼ cup parsley, chopped
  • ¼ cup fresh coriander, chopped
  • 1 Tbsp Tlatelolco Rub
  • Salt to taste

  1. Rinse the chick peas well under running water, drain, and set aside.
  2. In a salad bowl, add Tlatelolco Rub, garlic, onion, and vinegar. Mix well and let stand 2-3 minutes.
  3. Add the olive oil, tomato, and chopped herbs. Blend well, then add the chickpeas. Let stand at least 15 minutes
  4. Taste and add salt, oil, or vinegar if needed.