Cumin Lime Chickpeas

Source: Budget Bytes at


2 cans
(15 oz) chickpeas (also called garbanzo beans)
red onion
1⁄2 bunch
2 cloves
lime, juiced (in a pinch, use bottled lemon juice)
2 tablespoons
olive oil
1 teaspoon
1⁄8 teaspoon
cayenne pepper
1⁄4 teaspoon

Additional Notes

One might ask how a dish with fresh cilantro qualifies as "from the pantry."  Admittedly, this can be is a bit of a stretch — unless you are able to grab some from the garden. Otherwise, fresh cilantro from the supermarket will keep in the refrigerator for a couple weeks if you trim ¼ inch off the bottom, remove any leaves mixed in with the lower stems, place in a glass of water in the refrigerator (only the stems should be in the water — no leaves), and replace the water every 5 to 7 days, re-trimming bottoms if necessary.


Empty both cans of chickpeas into a colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad. Remove the cilantro leaves from the stems and roughly chop. Dice the red onion. Place both in a large bowl and set aside.                                                                                                                                                                                                                                                                        Prepare the dressing by squeezing the juice from one lime into a bowl and adding the olive oil, cumin, cayenne pepper, and salt. Finely mince two cloves of garlic and add to the bowl. Stir everything to combine. Taste and adjust salt to your liking.                                                                                                                                                          Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine. The longer it sits, the more the flavor intensifies so refrigerate before serving for a stronger flavor.  (Recipe♦342)