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:
- Make a vinaigrette with the first 4 ingredients. Reserve.
- In a large bowl mix the vinaigrette with the chickpeas, stir very well.
- 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.