Ingredients

6 servings

• ½ cup of Extra Virgin Olive Oil
• 4 tablespoons of CHILÍN
• 1 medium red onion, finely chopped
• 1 bouquet of fresh coriander, disinfected and finely cut
• 2 pounds cooked chickpeas or 2 cans of chickpeas (1 pound each)

Directions:

1. Make a vinaigrette with the first 4 ingredients. Reserve.
2. In a large bowl mix the vinaigrette with the chickpeas, stir very well.
3. Cover the chickpeas and refrigerate until serving time.

Note: This dish can serve as a snack, a salad or filling for small lettuce leaves taquitos.