Puerto Rican Chickpea Salad


  • 2 cups / 330 g cooked or canned chickpeas, rinsed and drained
  • 2 ribs celery, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green or orange bell pepper, chopped
  • 1/4-1/2 medium red onion, chopped
  • 1-2 garlic cloves, grated
  • 3 tbsp chopped fresh cilantro
  • 1-2 tbsp red wine vinegar
  • 1-2 tbsp lime juice
  • 2 tsp olive oil
  • 1 tsp ground cumin, or more according to taste
  • salt, pepper


  1. In a large bowl, combine the chickpeas, celery, bell peppers, onion, garlic, and cilantro. Season with vinegar, lime juice, olive oil, cumin, and salt and pepper. Combine all ingredients well and adjust the seasoning if necessary.

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